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Drinks

Crémant Kir Lëtzebuergesch

★ ★ ★ ★ ★ (0)
5 min
Prep
0 min
Cook
1
Servings

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

  1. Pour a small measure of crème de cassis into the bottom of each chilled flute.
  2. Top slowly with chilled Crémant de Luxembourg.
  3. Give the glass a very gentle stir, or let the bubbles do the mixing.
  4. Add a twist of lemon peel if desired.
  5. 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.

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