Drinks
Crémant Kir Lëtzebuergesch
Ingredients
- 1 Bottle chilled Crémant de Luxembourg (dry sparkling wine)
- Crème de cassis (blackcurrant liqueur), to taste
- A twist of lemon peel, per glass (optional)
Method
- Pour a small measure of crème de cassis into the bottom of each chilled flute.
- Top slowly with chilled Crémant de Luxembourg.
- Give the glass a very gentle stir, or let the bubbles do the mixing.
- Add a twist of lemon peel if desired.
- Serve immediately while well chilled and lively with bubbles.
Introduction: Crémant de Luxembourg has become a genuine point of national pride, and mixing it kir-style with a splash of cassis is a familiar way to serve it at celebrations and aperitif hour along the Moselle.
Cultural Background: Crémant de Luxembourg has become a genuine point of national pride, and mixing it kir-style with a splash of cassis is a familiar way to serve it at celebrations and aperitif hour along the Moselle.
Tips: Pour the Crémant slowly down the side of the glass rather than straight in, to preserve as much of the bubbles as possible.
Variations: Swap the cassis for a splash of elderflower liqueur for a lighter, floral variation.
Nutrition: Approx. 110 kcal per glass, negligible protein and fat, 5g carbohydrates.
FAQs:
Q: What is Crémant de Luxembourg?
A: A high-quality sparkling wine made in the traditional method along the Moselle valley, considered one of Luxembourg's finest culinary exports.
Q: Can this be made non-alcoholic?
A: Yes, use a sparkling grape juice or non-alcoholic sparkling wine with a splash of blackcurrant syrup instead of cassis.
Please log in to leave a comment.