Kir Royale
Blackcurrant liqueur topped with dry sparkling wine. Simple, festive and deep pink, from Burgundy.
- MethodBuilt
- GlassChampagne flute
- IceNone (served up)
- Strengthabout 12.4% ABV
- BaseWine & aperitivo, Liqueur-led
- Tastefruity, sweet, refreshing
Recipe
| 15 ml ½ oz | Crème de cassis |
| 120 ml 4 oz | Dry sparkling wine (champagne-method or similar) |
Garnish. None is needed; a single blackberry or raspberry in the glass is a common touch.
Method
- Chill the flute and the sparkling wine.
- Pour the crème de cassis into the flute.
- Top slowly with the sparkling wine; it will mix itself.
About the Kir Royale
A Kir Royale is a little crème de cassis, a Burgundian blackcurrant liqueur, topped with champagne or another dry sparkling wine. It is fruity and lightly sweet, with the wine's acidity and bubbles keeping it fresh. The everyday Kir is the same thing with still white wine.
History
Documented
White wine with blackcurrant liqueur, known as blanc-cassis, was a common café drink in Burgundy in the early 20th century. It took the name Kir from Canon Félix Kir, a priest and Resistance figure who was mayor of Dijon from 1945 until his death in 1968 and served it at official receptions to promote two local products, Aligoté wine and cassis. The Royale, made with champagne or a Burgundian crémant instead of still wine, followed as the festive version.
Legend and lore
Canon Kir is often said to have invented the drink. He did not; he made it famous, and the name followed him.
Disputed or unclear: When the sparkling version was first called a Kir Royale is not recorded.
Variations
- Kir. Cassis with still dry white wine, traditionally Bourgogne Aligoté.
- Kir Impérial. Raspberry liqueur in place of blackcurrant.
- Bellini. White peach purée and prosecco.
Bartender's notes
- Go easy on the cassis; too much makes it syrupy. Start with 10 to 15 ml.
- A dry crémant de Bourgogne is a good, cheaper alternative to champagne.
