in Recipe, Champagne, Creme de Cassis, Drinks
byPaul Kushnerupdated 0 Comments
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The Kir Royale is a beverage that is both elegant and easy. French champagne and crème de cassis combine to make this sparkling drink. It’s a salute to celebration, perfect for an elegant night in or special occasion. Kir Royale is more than a drink—it’s an experience that delights the taste buds and adds elegance to your evening.
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Tasting Notes
The Kir Royale’s sweet and tart crème de cassis perfectly balances the champagne’s crisp, effervescent character. This co*cktail has a deep, crimson color that is just as beautiful to look at as it is delightful to taste. Taking a sip of this beverage is like taking a journey through refinement and refreshment since the aroma is a combination of fresh berries and the delicate yeasty overtones of champagne.
Equipment and Glassware
These tools help ensure that the champagne to crème de cassis ratio is just right, which contributes to the creation of a masterpiece in each and every glass of Kir Royale.
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.
Pro Tips
- If you want to make a truly superb Kir Royale, you should cool your champagne flute before serving it. It maintains the beverage’s temperature for a longer period of time and adds an additional touch of sophistication.
- Personalize your Kir Royale by adding a twist of lemon peel or a few fresh berries to the glass before pouring in the liquids.
When to Serve
The Kir Royale is an excellent choice for celebrations, whether it is a birthday that marks a significant milestone, an anniversary, or a promotion at work. In addition, it is an excellent option for brunches, which may elevate the status of any gathering to a higher level.
Which Liquor Brands to Choose
If you want to counteract the sweetness of the crème de cassis, you should go for a dry (Brut) variety of champagne. Moët & Chandon, Veuve Clicquot, and Laurent-Perrier are three famous champagne brands that are known for their reliability. Look for high-quality brands such as Lejay Lagoute or Dijon for the crème de cassis, as these products offer the most flavorful preparation.
Similar co*cktails
If you are a fan of the Kir Royale, you might also love the following drinks that are similar to it:
- Mimosa: A brunch favorite combining orange juice and champagne.
- Bellini: A sweet mix of peach purée and sparkling wine.
- French 75: A zesty co*cktail with gin, champagne, lemon juice, and sugar.
- Champagne co*cktail: A classic drink with a sugar cube, bitters, and champagne.
- Aperol Spritz: A refreshing blend of prosecco, Aperol, and soda water.
When it comes to enjoying the spirit of celebration, these co*cktails are the ideal alternatives because each one of them offers a distinctive take on the traditional method of blending sparkling wine with savory components.
Kir Royale
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Course: Drinks
Cuisine: French
Keyword: Champagne, champagne co*cktail, crème de cassis, kir royale, raspberry
Servings: 1
Author: Paul Kushner
The Kir Royale is a variation of the Kir, a popular French co*cktail. Learn to make this elegant recipe classic with our step-by-step instructions.
Equipment
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.
Tried this recipe?Leave a comment and let us know how it was!
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
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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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