Kir Royale
ClassicIBA OfficialChampagne and cassis. Effortless elegance.
Light, fruity, and sparkling. Crème de cassis lends a deep blackcurrant sweetness and a jewel-like ruby tint at the base, while dry Champagne lifts it with fine bubbles and a crisp finish. Delicate and low in alcohol, with a berry sweetness that never overwhelms the wine.
Ingredients
- 0.5 oz Crème de Cassis
- Champagne to top
- Lemon twist · optional garnish
Method
- 1
Pour the crème de cassis into a chilled Champagne flute.
- 2
Slowly top with cold Champagne to preserve the bubbles.
- 3
Do not stir — let it settle into a gradient.
- 4
Garnish with a lemon twist.
The Story
The Kir began in Burgundy as a way to make thin, acidic local white wine drinkable: a splash of crème de cassis, the region's blackcurrant liqueur. It took the name of Félix Kir, a canon and wartime mayor of Dijon who served it at official receptions. Swap the still wine for Champagne and you have the Kir Royale — the same trick, dressed for a celebration. Two ingredients, endlessly elegant.
Recipe card
The whole recipe in one shareable image.
