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- Kir Royal with crème de cassis and sparkling wine
Kir Royal with crème de cassis and sparkling wine
Ingredients
Step by step process
Chilling and preparation
- 1
Chill the sparkling wine and flute glasses in the refrigerator for at least 30 minutes. Cold glasses keep the bubbles lively for longer.
- 2
Wash the lemon and use a peeler to cut thin strips of peel for garnish. Alternatively, rinse the blackcurrants and pat them dry.
TIP:Before adding lemon zest to the drink, twist it over the glass to release the citrus oils. Then gently rub it around the rim and drop it into the beverage for a more pronounced aroma.
Building the cocktail
- 3
Measure 20 ml of crème de cassis into each chilled flute.
- 4
Slowly top up with about 150 ml of chilled sparkling wine down the side of the glass to prevent excess foaming.
- 5
Briefly and gently combine by lifting the glass or lightly stirring with a bar spoon. The layers will meld while the bubbles stay lively.
Serving
- 6
Garnish with a twist of lemon peel or a few blackcurrants and serve immediately well chilled.
More tips:
Use a dry sparkling wine (brut). Adjust the amount of crème de cassis to the wine's sweetness and your taste (15-25 ml per glass).
Pour the crème de cassis first, then the sparkling wine. The drink will gently combine on its own without losing its bubbles.
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Topic: French Cuisine
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