Sparkling · Celebration · All year

Kir Royal

A Kir made with Champagne instead of still white wine. Same measure of cassis, more lift, and a longer finish.

Base: Champagne
Glass: Champagne flute
Method: Build
Strength: 12.3% ABV

Ingredients

90 mlChampagne1 swap
Any dry sparkling winehigh
Little change
10 mlCrème de Cassis1 swap
Crème de mûre (blackberry)medium
Darker, less sharp

How to make

Technique

Build · 10–15s

Building straight in the glass keeps it simple and preserves any fizz.

Pour the crème de cassis into a chilled flute.
Top up gently with cold Champagne.

Serve

Glass

Champagne fluteAlso fine: Wine glass

Garnish

None

Taste & nutrition

12.3%ABV

100kcal

0.97Drinks

StrengthLight

Sweet to dryOff-dry

Estimated from ingredient amounts and assumed ABVs — not a lab measurement.

Good to know

Cassis first, Champagne after — pour it the other way round and it foams over.
Ten millilitres is the whole recipe's balance; a heavy hand turns it into syrup.

History

PlaceBurgundy, France

The Kir is named after Félix Kir, the post-war mayor of Dijon who served white Burgundy with the local blackcurrant liqueur at official receptions. Swap the still wine for Champagne and it becomes the Kir Royal, the version most bars pour today. The cassis measure stays the same; the bubbles carry it further and the drink reads drier.

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