Kir Royale
Ingredients
- 1 tablespoon (½ ounce) crème de cassis (recipe below)
- 4-5 ounces sparkling wine or champagne, well-chilled
FOR THE WILD ALASKA CRÈME DE CASSIS
- 2 cups black currants, fresh or frozen, with stems removed
- 1 cup sugar
- 2 cups vodka, brandy, or eau de vie (a French clear brandy)
- Optional: small strip of lemon zest, 1 whole clove
Instructions
FOR THE WILD ALASKA CRÈME DE CASSIS
- Cassis is the French word for black currant, and crème refers to the smooth, rich, syrupy texture created in sugary cordials. Crème de cassis is a specialty of Burgundy in France.
- Makes 2 cups of cordial
- Put currants in a clean 1-quart Mason jar, then lightly crush with a muddler or the back of a spoon to bruise and open. Add optional aromatics (lemon zest or clove) and sugar.
- Pour alcohol over currants to cover fruit. Store in a cool, dark place for 4–6 weeks, shaking jar gently every few days. The liquid will turn a deep-purple color. Taste liquid after 4 weeks and continue to let macerate if a stronger flavor is desired. The mixture can store for up to 3 months.
- Once macerating is complete, strain cassis through a fine-mesh strainer lined with cheesecloth, pressing gently on solids to extract liquid. Store strained liquid in a clean glass container and enjoy.
PREPARATION
- Pour crème de cassis into the bottom of a champagne flute. Top slowly with sparkling wine or champagne. Do not stir. Watch the cassis bloom upward through the bubbles. For a Classic Kir (non-sparkling) use dry white wine instead of champagne.
Notes
Editors’ note: Kristin prefers vodka because it’s neutral and the right strength. Regular brandy alters the color of the liqueur and adds its own flavor.
