Kir Royale is a popular French aperitif from Bourgogne (Burgundy) in the east-central part of France and is made with Crème de Cassis and Champagne.
Kir Royale – Photo © Cocktails & Bars
History of Kir
Kir has its origins in Burgundy, France. The aperitif is named after Felix Kir, a Catholic priest who was also the Mayor of Dijon from 1945 to 1968. The decorated hero of the French resistance had a penchant for local products and created the drink by mixing a dry, acidic white wine made from the Aligoté grapes with a local blackcurrant liqueur.
Crème de Cassis is a liqueur made from blackcurrants macerated in eau-de-vie before sugar is added. The liqueur is sweet and viscous, with a rich, deep red colour and a dark berry sweetness.
Difference Between Kir and Kir Royale
The difference between Kir and Kir Royale is that the former is made with white wine while the latter is made with Champagne, hence the “royal” status. As it is more expensive to make than the classic Kir, it is often served as a celebratory drink.
Kir Variations
The drink lends itself to several variations including some local interpretations:
- Kir – made with Crème de Cassis and white wine
- Kir Royale – made with Crème de Cassis and Champagne
- Kir Pétillant – made with a sparkling wine such as Crémant de Bourgogne
- Kir Imperial – made with raspberry liqueur instead of Crème de Cassis and Champagne
- Cardinal or Communard – made with red wine instead of white wine
- Kir Pêche – made with peach liqueur
- Kir Breton – made with cider from Brittany
- Kir Normand – made with cider from Normandy
A good Kir or Kir Royale should not be overly sweet. The role of the dry wine or Champagne is to balance the sweetness with acidity and deliver an elegant and balanced aperitif.
Kir Royale Cocktail Recipe
Ingredients
- 1 part Crème de Cassis
- 5 parts chilled Brut Champagne to top
Glassware: champagne flute
Method
In a champagne flute, pour the Crème de Cassis and gently top with Champagne.
