Kir Royale co*cktail Recipe (2024)

FAQs

Kir Royale co*cktail Recipe? ›

If you prefer a blackcurrant flavor, Creme de cassis is a perfect choice at the end of the day. If you want more berry flavors, then a good bottle of Chambord would be ideal.

If you prefer a blackcurrant flavor, Creme de cassis is a perfect choice at the end of the day. If you want more berry flavors, then a good bottle of Chambord would be ideal.

“There's definitely a formula,” she says. “My basic ratio for any drink is usually 1.5 to 2 ounces of alcohol, to one ounce of tart, to one ounce of sweet.” That's 2:1:1, liquor to tart to sweet.

The preparation of the traditional kir

The traditional kir is made by mixing 1/3 Dijon crème de cassis at 20° with 2/3 Aligoté white Burgundy wine .

What Does a Kir Royale Taste Like? A kir royale tastes like a glass of Champagne amped up with a sweet currant flavor. For anyone unfamiliar with currants, their flavor is sweet and tart with a bold, acidic bite: like a ripe, juicy berry with enough acidity to make your mouth pucker.

The Kir combines two simple ingredients; a dry white wine made with Aligoté grapes, and Créme de Cassis. The Kir Royale on the other hand, is a carbonated drink that combines the crème de cassis with champagne. The Kir can be drunk at any time, whereas the Kir Royale is reserved for special occasions and celebrations.

Pour the crème de cassis into a champagne flute, then add the Champagne. Top off with a few fresh raspberries. Note: For a variation, replace the crème de cassis with raspberry liqueur, such as Chambord, to make a Kir Impérial.

Almost all the classic drinks you know and love, from the Daiquiri to the Gimlet or the Margarita come down to the same basic ratio: 2:1:1. That's two parts spirit, one part sweet, and one part sour, commonly known as the Golden Ratio.

The fundamental elements of a co*cktail—the spirit, the balancing agents like sugar or citrus juice, the modifiers, and water—are the same no matter the 'doctoring' you apply. Mixed together in proper proportions, these elements make up a balanced, flavorful drink.

What is French kir? ›

The Kir is a French co*cktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine.

The kir is one of the few co*cktails that uses crème de cassis, a blackcurrant liqueur that acts as a dark fruit sweetener and dresses up any wine wonderfully; it is dark in color with a thick consistency, similar to Chambord.

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Kir Royale, differs from Kir in that it is made using Champagne, rather than the Aligoté white wine. Hence it is more expensive to make and typically reserved for celebrations and special occasions.

The traditional ratio of sparkling wine to crème de cassis is 6:1, but I typically just add a few berries and then fill a champagne glass nearly to the top. When to serve a kir royale? Yes, the kir royale is an aperitif, which means that it is traditionally served and enjoyed before dinner.

Every co*cktail has its origin story, but the Kir and its bubbly cousin Kir Royale (pronounced kur roy-AL), might be the most dramatic. According to legend, both co*cktails were named for Canon Felix Kir, a Catholic priest and hero of the French resistance during World War II.

It is 15% ABV (alcohol by volume), so it has a relatively low alcohol content, similar to most sweet liqueurs. Are there any substitutes? Chambord, a French black raspberry liqueur, is a great substitute for crème de cassis.

Store your unopened bottle upright in a cool, dark place, ideally between 0 and 12°C. Refrigeration is not necessary, but since cream liqueurs are generally consumed cold, the fridge makes for ideal storage. Unopened bottles of cream liqueur have a shelf life of 2 years.

This violet French liqueur is made from macerated blackcurrants, which gives it a rich, layered sweet flavor. You'll notice that this flavor is balanced by the tannins and tartness commonly associated with blackberries.