Cocktail recipe: Kir Royale

23rd August, 2016
Though a number of cocktails, such as the French 75, claim to have French origins, one cocktail which definitely hails from France is the Kir, and its variant, the Kir Royale.

The cocktail is in fact named after a man called Felix Kir, who lived a varied life as an ordained priest, a resistance fighter during World War II and as the mayor of Dijon for more than 20 years from 1945 to 1968. As well as having taken on these important roles, he was also devoted to promoting crème de cassis, a liqueur made from blackcurrants which is now synonymous across France.

Kir praised cassis so highly due to the dark depth of flavour it offers – sweet yet tart, the flavour is also a complex one due to the addition of other berries alongside the blackcurrant. The currants are crushed and soaked in alcohol before sugar is added to create crème de cassis.

One of the products of his eager promotion of cassis was the Kir cocktail, and its variant, the Kir Royale – both of which include just one additional ingredient: white wine for the Kir, and Champagne for the Kir Royale.

The Kir cocktail is the perfect aperitif, especially if enjoyed on one of our luxury holidays in France, out on a terrace or balcony overlooking some sensational views! Here’s how you can make your very own delicious drink.

First, you will need a champagne flute in which to serve your cocktail in. All you need to do to create the Kir Royale is pour around 15ml of crème de cassis into the bottom of the glass, before topping up with a champagne of your choice, making the cocktail around 9 parts champagne to every 1 part of crème de cassis. To make the Kir cocktail instead, simply top up your glass with some white wine instead (ideally Burgundy).


Image: Shari's Berries, available under Creative Commons