in Recipe, Champagne, Creme de Cassis, Drinks
byPaul Kushner0 Comments
The Kir Royale is a sophisticated and easy-to-make co*cktail. This classic French co*cktail is made with just two ingredients: crème de cassis and Champagne. The result is a beautiful, bubbly drink that’s perfect for any special occasion. The Kir Royale is actually a variation of the Kir, a popular French co*cktail that’s made with white wine and crème de cassis. Legend has it that the Kir was invented by a French mayor named Felix Kir, who served it at official functions in the 1940s. The Kir became so popular that it was eventually adapted into the Kir Royale, which uses Champagne instead of white wine.
History
The Kir Royale is a French co*cktail that is a variation of the Kir. The original Kir co*cktail was created in the 19th century by a man named Félix Kir, who was a Catholic priest and the mayor of Dijon. The Kir co*cktail consisted of white wine and crème de cassis, a blackcurrant liqueur. The more sophisticated Kir Royale followed shortly after, which replaced the white wine with champagne.
According to legend, during World War II, when the Nazis confiscated Burgundy’s iconic red wines, Canon Félix Kir defiantly devised his namesake co*cktail. He combined the available dry white wine, Aligoté, with blackcurrant liqueur to create the Kir co*cktail. This co*cktail became so popular that it was eventually upgraded to include champagne rather than wine, which became known as the Kir Royale.
The Kir Royale co*cktail was named after Canon Félix Kir, who was a hero of the French resistance during World War II. He was an outspoken critic of the Nazi occupation of France and used his position as mayor of Dijon to help the resistance movement. After the war, he was awarded the Croix de Guerre and the Légion d’honneur for his bravery.
How to Make It
Kir Royale
Yield: 1
Prep Time: 2 minutes
Total Time: 2 minutes
Making a Kir Royale is easy and requires only a few ingredients. This co*cktail is perfect for any special occasion, and its beautiful color will impress your guests.
Ingredients
- 1/2 oz crème de cassis
- 4 oz champagne, prosecco, cava, or white wine
- Lemon twist or raspberry for garnish (optional)
Instructions
- Pour the crème de cassis into a champagne flute.
- Top up the glass with your choice of sparkling wine, such as champagne, prosecco, cava, or white wine.
- Garnish with a lemon twist or raspberry, if desired.
Notes
The best cassis for making a Kir Royale is a high-quality, authentic crème de cassis from Burgundy, France. Some popular brands include Gabriel Boudier, Lejay, and Briottet. It is important to use a good quality cassis to ensure that the co*cktail has a rich and fruity flavor.
Variations
While the classic Kir Royale recipe calls for blackcurrant liqueur and Champagne, there are plenty of variations to try that can add a unique twist to this elegant co*cktail. Here are some popular variations to consider:
Kir Impérial
This variation replaces the Champagne with Crémant, a sparkling wine from France, and uses raspberry liqueur instead of blackcurrant liqueur. The result is a slightly sweeter and fruitier version of the Kir Royale.
Kir Normand
This version uses apple cider instead of Champagne and Calvados, an apple brandy from Normandy, instead of blackcurrant liqueur. The Calvados adds a subtle apple flavor to the co*cktail, making it perfect for fall gatherings.
Kir Aligoté
Aligoté is a white wine grape variety commonly grown in Burgundy, France. This variation uses Aligoté wine instead of Champagne and blackcurrant liqueur, resulting in a lighter and less bubbly version of the Kir Royale.
Kir Chablis
Chablis is a white wine made from Chardonnay grapes grown in the Chablis region of Burgundy, France. This variation uses Chablis wine instead of Champagne and blackcurrant liqueur, resulting in a drier and more acidic version of the Kir Royale.
Kir Breton
This variation uses Breton cider instead of Champagne and blackcurrant liqueur. Breton cider has a slightly tart and earthy flavor, which pairs well with the sweetness of the blackcurrant liqueur.
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Written by Paul Kushner
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.
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