To top off the week long celebrations for Calum’s birthday we hosted a french style dinner party for a dozen of our friends. Like any good meal, it should always start with a cocktail as a welcome drink. As we went for a French theme dinner, we pulled out the Crème de Cassis, a blackcurrant liqueur, and the champagne that we picked up on our recent trip to France and created our cocktail of the week, a Kir Royale.
The Kir Royale is based on the Kir cocktail, in which white wine is used rather than champagne. The Kir was originally called a blanc-cassis and can be dated back to 1841 following the increased production levels of the Crème de Cassis. It was usually made with red wine, but after a man called Fèlix Kir, who was the mayor of Dijon after World War II, made the drink popular by presenting it at hosted events to visiting dignitaries, it was renamed. There are thoughts to suggest that the drink was reintroduced as the German Army ‘confiscated’ all the red in Burgundy during the war and left with a large amount of white. The drink has evolved greatly in recent years with the inclusion of many other versions with different liqueur such as peach, or different drinks such as beer, cider and even milk.
For this week’s cocktail, you will need:
- Crème de Casis
- Champagne or other sparkling wine
- Flute glass
To start, make sure the sparkling white you use is chilled. Add two teaspoons of crème de casis to the flute and fill the glass with the sparkling wine. Then sit back and enjoy this week’s cocktail, the Kir Royale.
It is a perfect drink to use as an aperitif and to add a slight difference to serving just champagne.