Kir Royale
The Quirky Foodster Team
Champagne flute
Glass
None traditionally required
Garnish
Ingredients
- Crème de cassis — 15 ml (1/2 oz)
- Champagne, to top — 120 ml (4 oz)
Method
- Add the crème de cassis to a chilled champagne flute.
- Top slowly with champagne.
- Stir very gently once to combine.
- Serve immediately while fizzing.
Description: An elegant, deep-pink aperitif combining blackcurrant liqueur with champagne, the sparkling upgrade of the classic Kir.
Cultural Background: Named for Félix Kir, mayor of Dijon, France, who popularised the still-wine version; the champagne "Royale" upgrade followed later.
Tips: A small amount of crème de cassis goes a long way — don't overpour it.
Variations: The base "Kir" uses still white wine instead of champagne.
Serving Suggestion: Serve immediately after building, in a chilled flute.
Nutrition: Approx. 100 kcal per serving
FAQs:
Q: Who was Félix Kir?
A: A French priest, resistance figure and later mayor of Dijon, who popularised the wine-and-cassis drink that now bears his name.
- Crème de cassis — 15 ml (1/2 oz)
- Champagne, to top — 120 ml (4 oz)
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