Why mess with a great thing called champagne? There are exceptions, and the Kir Royal is one of them. It combines champagne and blackcurrant liqueur, with a lemon twist as an optional addition. Kir Royal is a classic French cocktail that is a variation of the Kir cocktail. The Kir is made with a dry white wine, usually white Burgundy, and was named after Félix Kir. The Kir Royal came about later, replacing the white wine with champagne. It is a superb and luxurious choice for any drinking occasion. Whether you need a reason to celebrate or simply want to enjoy a refreshing drink before with or after dinner, the Kir Royal is a perfect.
To make the Kir Royal cocktail, you will need the following ingredients:
- Champagne (brand of choice)
- Crème de cassis (blackcurrant liqueur or Chambord but traditionally it’s cassis but you can’t go wrong with either)
Cassis is a blackcurrant liqueur and is made by macerating blackcurrants in alcohol, typically brandy or neutral spirits, and then sweetening the mixture with sugar. The result a sweet rich viscous and slightly tart spirit.
Chambord is a premium raspberry liqueur that is made in Loire Valley of France. It is known for its deep red color and rich, sweet flavor. Chambord is made from a blend of raspberries, blackberries, and other fruits, which are infused in a base spirit along with vanilla, honey, and other botanicals. Chambord is thinner consistency than Crème se cassis.
- Lemon twist (optional, for garnish)
Method
- Chill your champagne flutes in the refrigerator beforehand to keep the cocktail cold. A polished glass is best as spots become visible as glass warms.
- Pour about 1/2 to 3/4 ounce (15-22 ml) of crème de cassis into each chilled flute. Adjust the amount to your taste preferences – more for a sweeter cocktail, less for a drier one.
- Slowly pour the champagne into a flute, filling it up two horizontal fingers from the top. The ratio of champagne to crème de cassis is typically 5 parts champagne to 1 part crème de cassis, but you can adjust it to your liking of course.
- Gently stir the cocktail with a bar spoon (or not) to mix the crème de cassis and champagne together.
- If desired, garnish the cocktail with a lemon twist. Simply twist a strip of lemon peel over the glass to release the oils, then drop it into the flute. Channel lemon peel looks prettiest of the twists.
- Serve the Kir Royal immediately and enjoy! Duh!
Note: It’s important to pour the champagne slowly and carefully to avoid excessive fizzing and overflowing. Sometimes it helps to pour the champagne into the glass first, then the cassis. Also, make sure to use a good quality champagne for the best flavor. I have been known to use a rosé champagne on occasion, fyi. Whatever you got is sometimes the answer.
Where to buy the goods? Glasses ice buckets and stuffs? Blonde Behind the Bucket Storefront
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Excellent post!