Ingredients
Drink
- 100 mldry white wine, ideally Bourgogne Aligoté
- 10to 15 ml crème de cassis de Dijon
Equipment
- a small wine glass, chilled
For a Kir Royal
- 100 mlchampagne or crémant
- 10 mlcrème de cassis
Directions
- Keep it in the fridge once opened, since it oxidises. The traditional ratio is about one part cassis to five parts wine.
- Start small, since you can always add more.
- Chill the glass, or at least rinse it with cold water.
- Pour the cassis into the bottom of the glass first.
- Pour the cold wine over it slowly. Do not add ice, since it dilutes the whole thing.
- Serve it straight away, while the wine is still cold.
Technique
- Félix Kir promoted the drink rather than inventing it; blanc-cassis already existed locally.
- Use a sharp unoaked white, since an oaked or aromatic wine fights the blackcurrant.
- One part cassis to five parts wine; most people pour far too much.
Substitutions
- Any dry high-acid unoaked white in place of aligoté.
- Crémant de Bourgogne in place of champagne for a Kir Royal.
Variations
- Kir Royal, made with champagne or crémant.
- Kir Communard, made with red wine.
- With crème de pêche or de mûre in place of cassis.
History
Named after Félix Kir, canon and mayor of Dijon after the Second World War, who served the local wine and cassis at receptions.
Frequently asked questions
What is Kir?
Kir is a cocktail from France: white Burgundy aligoté topped with blackcurrant liqueur, served as an aperitif. Named after Félix Kir, canon and mayor of Dijon after the Second World War, who served the local wine and cassis at receptions.
How long does Kir take to make?
Kir takes 2 min of preparation and none of cooking. The recipe makes 1 glass. It is rated easy to make.
What can I substitute in Kir?
Yes, within limits. Any dry high-acid unoaked white in place of aligoté. Crémant de Bourgogne in place of champagne for a Kir Royal.
What is the most important thing to get right in Kir?
Pour the cold wine over it slowly. Do not add ice, since it dilutes the whole thing.
