Wine
Kir
A splash of blackcurrant liqueur brightens the dry fizz of Champagne, delivering a quick, fruity lift. In a flute, pour half an ounce of Crème de Cassis, then fill with chilled sparkling wine. The ratio is simple, yet the balance of sweet berry and crisp acidity can vary with the wine chosen. This drink assembles in seconds, requires no garnish, and is ready to serve as soon as the glass is filled for your enjoyment.
Ingredients
- Crème de Cassis 0.5 oz
- Champagne / Sparkling Wine Top
- Glass:
- Flute
- Garnish:
- None
Instructions
- 1
Add cassis to glass
- 2
Top with wine
History
The Kir originated in the 1920s in the French town of Dijon, named after mayor Félix Kir who popularized the mix of white wine and blackcurrant liqueur. It later evolved into the Kir Royal when Champagne replaced the still wine.
Tasting Notes
The first sip offers a bright, sweet blackcurrant flavor that quickly yields to the dry, effervescent backbone of the sparkling wine. The mouthfeel is light and bubbly, with a balanced sweet‑acid profile that avoids cloying richness.
Serve chilled as an aperitif before dinner or at a brunch gathering.
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