Blackberry Kir Royale Recipe
By
Kate Ramos
Crème de cassis (the black currant liqueur from France) takes the edge off of dry champagne in the classic Kir Royale. Add a drop or two of blackberry syrup along with a few frozen berries, and you get a fizzy, fruity apéritif that does the blackberry right.
What to buy: Crème de cassis is available at most grocery and liquor stores.
This recipe was featured as part of our Play It Cool story.
INGREDIENTS
- 3 tablespoons Blackberry Syrup
- 1 tablespoon crème de cassis
- 1 bottle chilled brut champagne or sparkling wine
- Frozen blackberries, for garnish (optional)
INSTRUCTIONS
Pour 1 1/2 teaspoons of the blackberry syrup and 1/2 teaspoon of the crème de cassis into each of 6 champagne flutes. Top with sparkling wine, garnish with one or two blackberries (if using), and serve.
I lived in Dijon for a while and Kir is the local drink- traditionally prepared with a white Aligoté wine. It was really good, especially drinking it where it was born. Kir Royal upped the level of the drink, though maybe not for Champagne pureists. I think the addition of blackberry syrup would be a fun twist, especially during the hot summer blackberry season. Why not?
I think blackberry liqueur is crème de mûre, not crème de cassis which, as mentioned in the recipe is blackcurrant.
Ok, I don't know a thing about how they do things in France, but I was a bartender at a 4 star hotel for a long time, and remain an avid imbiber, to boot. Wine, in addition to being pretty good all on its own, makes a pretty killer mixer. The idea isn't to cut the creme de Cassis with it, but the other way around. If you don't like it great! Don't do it. If you do, may I also suggest Champagne...+READ
Ok, I don't know a thing about how they do things in France, but I was a bartender at a 4 star hotel for a long time, and remain an avid imbiber, to boot. Wine, in addition to being pretty good all on its own, makes a pretty killer mixer. The idea isn't to cut the creme de Cassis with it, but the other way around. If you don't like it great! Don't do it. If you do, may I also suggest Champagne cocktail (sugar and bitters), Bellini (peach nectar or puree), mimosa (orange juice), or Alimosa (Alizee liqueur, just, wow...). Then there's the French 75, just add a shot of your favorite V.S. cognac to a glass of Champagne, please keep hands inside until tavern comes to a complete stop, etc. ;)-COLLAPSE
Meh, why bother adding the extra sugary syrup? It would only make the drink too sweet. If you're going to drink champagne it's a shame to spoil it by covering its flavour with too much extra sugar. In fact in France it'd be considered pretty shameful to give someone a drink with blackberry syrup in it if they ordered a kir royale!
In the french Kir Royal we dont add any blackberry syrup.. it would be not good, too sweet, and the Champagne would not taste good, but only Crême de Cassis which is enough sweet.
Also you can get a "Kir" with Crême de Cassis added to a white burgundy wine!
Clo