Kir Royale
French finesse in a glass: sweet cassis meets cold, crisp Champagne bubbles.
Ingredients
- Crème de cassis, cold15 ml
- Champagne, well chilledtop up
- Lemon, to garnish (optional)1 twist
Method
- Chill the Champagne flute for a few minutes, so it is icy before you begin.
- Pour the crème de cassis into the bottom of the glass.
- Top up gently with cold Champagne, so the bubbles hold and the cassis mixes in naturally.
- Garnish with a strip of lemon zest or a few fresh raspberries, if you like, and serve at once.
About this drink
The Kir Royale is the glamorous little sister of Burgundy's Kir, named after Dijon's mayor Félix Kir, who made the blend of white wine and cassis popular after the Second World War. With Champagne in place of still wine, the drink gained its royal sheen and became a fixture of French celebrations. The secret is balance: the cassis should season the bubbles, not drown them.
Questions and answers
What is the difference between a Kir and a Kir Royale?
Champagne instead of white wine: the same cassis base, just with bubbles and a more festive, elegant finish.
Does a Kir Royale need real Champagne?
No. With a crémant or another dry sparkling wine the drink turns out a touch sweeter and less crisp. Still a fine, sparkling cocktail, just without Champagne's particular finesse.