Ingredients
Drink
- 15 mlcrème de cassis de Dijon
- 120 mlbrut champagne, well chilled
Optional
- 1blackcurrant or a twist of lemon
Directions
- Chill the champagne thoroughly and chill the flute as well. Everything cold.
- Pour the crème de cassis into the bottom of the flute first. It is denser than the wine, so poured in second it sits on top and needs stirring, which kills the bubbles.
- Pour it slowly and against the glass. The cassis rises through the wine on its own as you pour, and it needs no stirring at all.
- Serve at once, as an apéritif before a meal.
Technique
- Crème de cassis de Dijon is the proper article and the cheap syrupy versions are noticeably sweeter.
- A dry brut champagne is essential, because the cassis brings all the sweetness needed.
- Any decent dry sparkling wine works and makes it a kir pétillant rather than royal.
Substitutions
- Crémant or a dry prosecco, which is what most people actually use.
- Aligoté or any sharp dry white, for a plain kir.
Variations
- Kir, with white wine instead of champagne.
- Kir communard, with red wine.
- Kir pêche or framboise, with peach or raspberry liqueur.
History
A sparkling version of the Burgundy kir named after Dijon mayor Félix Kir, who promoted the local blackcurrant liqueur.
Frequently asked questions
What is Kir Royal?
Kir Royal is a cocktail from France: crème de cassis topped with champagne, drunk as an apéritif. A sparkling version of the Burgundy kir named after Dijon mayor Félix Kir, who promoted the local blackcurrant liqueur.
How long does Kir Royal take to make?
Kir Royal takes 2 min of preparation and no cooking at all. The recipe makes 1 drink. It is rated easy to make.
What can I substitute in Kir Royal?
Yes, within limits. Crémant or a dry prosecco, which is what most people actually use. Aligoté or any sharp dry white, for a plain kir.
What is the most important thing to get right in Kir Royal?
Any decent dry sparkling wine works and makes it a kir pétillant rather than royal.
