Drinks
French Kir
The Quirky Foodster Team
Ingredients
- 150 ml (2/3 cup) Chilled dry white wine (such as Aligoté or Sauvignon Blanc)
- 15 ml (1 tbsp) Crème de cassis
- 1 twist lemon peel, for garnish (optional)
Method
- Pour the crème de cassis into a chilled wine glass.
- Top slowly with the chilled white wine.
- Stir gently once to combine.
- Garnish with a twist of lemon peel if desired, and serve immediately.
Introduction: Named after Félix Kir, mayor of Dijon in the mid-20th century who popularised the combination of crème de cassis (blackcurrant liqueur) and local Burgundy white wine, kir is now a classic French aperitif served before meals.
Cultural Background: Named after Félix Kir, mayor of Dijon in the mid-20th century who popularised the combination of crème de cassis (blackcurrant liqueur) and local Burgundy white wine, kir is now a classic French aperitif served before meals.
Tips: Use a crisp, acidic white wine — its tartness balances the sweetness of the cassis liqueur.
Variations: Kir Royal replaces the white wine with Champagne for a festive version; Kir Breton uses Breton cider instead of wine. Already vegetarian. Already vegan; confirm the specific crème de cassis brand doesn’t use animal-derived fining agents if strict veganism matters.
Storage: Best mixed fresh; crème de cassis keeps well unopened for years and, once opened, for several months in a cool place.
Reheating: Not applicable — served chilled.
FAQs:
Q: What’s the difference between Kir and Kir Royal?
A: Kir uses still white wine, while Kir Royal uses Champagne or another sparkling wine for a more celebratory drink.
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