This play on the classic sparkling Kir Royale cocktail features prosecco, lemon juice, crème de cassis, and St. Created by Olivier Flosse, wine and beverage director for MARC USA / A Voce restaurants, this light, layered drink makes for an ideal apéritif.
- 1 Ounce lemon juice
- 3/4 Ounces crème de cassis
- 1/2 Ounce St. Germain
- 1/4 Ounce simple syrup
- 3 Ounces Pasqua Prosecco
- Lemon twist, for garnish
The Kir is a fancy French cocktail which combines white wine with black currant liqueur. A blanc-cassis, as it was originally called, is a marriage of two of France&rsquos regional products.
The history of the Kir cocktail dates back to the mid 1800s, but it wasn&rsquot until after World War II in the mid 1900s that the drink became truly popular outside the region. This was largely due to Canon Felix Kir, mayor of Dijon in Burgundy (1945-1968) and a Resistance fighter during the occupation of France, who served creme de cassis topped with white wine to visiting dignitaries and international guest delegations as a way to promote and stimulate his local economy.
1. Spritz Veneziano (Aperol Spritz)
The spritz Veneziano is also known as the Aperol spritz or, in Italy, simply a spritz. It became popular as a summer drink in Northern Italy and has come to be associated with Italian summer. The Aperol spritz has a beautiful sunset color and a bittersweet, fizzy flavor profile thanks to the use of bitter orange flavored spirit Aperol. Make it with a dry Italian sparkling wine, Prosecco, for a bittersweet and refreshing cocktail that will tickle your nose with its bubbles and your tastebuds with its flavors.
Canon Félix Kir's traditional white wine and cassis aperitif with added vodka 'oomph'. A barspoon of pisco adds complexity to this cocktail but if available instead use Marc de Bourgogne, the eau-de-vie Canon Kir would have chosen.
Created in 2004 by Simon Difford, London, England. This cocktail was inspired by the classic Kir, popularised by Canon Kir, Mayor of Dijon, France (1946-1968). At his receptions he served an aperitif made with the locally produced crème de cassis and Bourgogne Aligoté white wine. The concoction eventually became known as Kir aperitif.
See our Kir and Kir Royale page for a more detailed history.
There are approximately 181 calories in one serving of Kir Cocktail.
Kir Royale Cocktail recipe with prosecco
So out came the prosecco and the fancy glasses. I even managed to forage a few raspberries from the allotment to pop in and finish it off. These are optional, but I used them for some added fruity bling!
It’s important that any cocktail is enjoyed in good company.
I’m very lucky as I happen to have some very lovely neighbours and we all very much enjoy any excuse to get together, especially over good food and drink! They happen to enjoy a glass of bubbles!
I shared the Kir Royale with my neighbours yesterday afternoon. I can tell you now that there was much joviality to be heard from the other side of the fence :) It was actually very lovely and the best way to sip a cocktail or two!
Other recipes for blackcurrant growers
If there’s the slightest chance you grow your own blackcurrants, may I suggest you go and snag one my all time favourite blackcurrant recipes. And if you don’t currently grow them but have a spare sunny corner in your garden, find out everything you need to know about growing blackcurrants here.
A good glass of wine is a comforting way to end (or start) your day. And if that wine happens to be Champagne or another sparkling variation, even better. But just because you’re drinking sparkling wine doesn’t mean you can’t also have a cocktail.
No, we’re not talking about double-fisting we speak of bubbly drinks like the French 75 and the Kir Royale. While the former requires gin, fresh lemon juice and sugar in addition to Champagne, the latter is an effortless duo featuring solely sparkling wine and crème de cassis. It’s simple, sure, but it tastes more complex than its constituent parts.
The Kir Royale is a take on the Kir, a popular French drink combining dry white Burgundian wine with crème de cassis that dates back to the 19th century and was further popularized after World War II. The Kir Royale sets itself apart by specifically calling for Champagne, while another variation, the Kir Imperial, calls for sparkling wine and raspberry liqueur rather than cassis.
Aside from being delicious, the best thing about the Kir Royale might be how easy it is. The scant half ounce of crème de cassis permeates the Champagne, resulting in a gorgeous cocktail with a hint of berry sweetness. Be sure to pour the liqueur into the glass first, followed by the Champagne, which ensures the ingredients will mix naturally. A bit more or less cassis can fine tune the cocktail to one’s individual taste, turning any glass of bubbly into a special occasion and turning heads at your next party.
Traditional Brunch Cocktails: Mimosa, Bellini and Kir
Having a cocktail with late weekend brunch is not an uncommon experience. Sparkling wine based brunch drinks are usually offered for those who are not big fans of Bloody Mary and prefer more elegant brunch tipples. Mimosa, Bellini or Kir are the most popular classic drinks you will usually see on brunch menu. Find out the story behind them and try making them at home for a truly indulgent weekend.
There are a couple of versions on how this orange and champagne based drink originated. The French version called Mimosa emerged in 1925 at Hotel Ritz in Paris. Bartender Frank Meyer started making Mimosas with the equal proportions of champagne and orange juice.
The drink was named after yellow flowers Acacia dealbata, a species of Australian wattle that was popular in French gardens. The plant name originated from the word “mimic” due to the bush moving in the wind mimicking animal movements and funny enough there is a hypothesis, that the cocktail idea was mimicked from England. Similar sounding orange juice and sparkling wine drink called Buck’s Fizz was concocted there in 1921. London Buck’s Club barman Pat McGarry was making it with 2 parts of orange juice and 1 part of champagne and possibly with a splash of grenadine.
- 1 part orange juice
- 1 part champagne or dry sparkling wine
- Optional: a splash of Grand Marnier (orange-flavoured cognac based liquor) or Grenadine (pomegranate syrup)
The original recipe includes champagne, but you can easily go for cremant or even dry prosecco. Use freshly squeezed orange juice to make the most out of this cocktail. It will require a bit more of an effort, but once you taste the difference between the Mimosa with store bought and freshly squeezed orange juice, you wouldn’t want to look back.
In a tall flute glass pour sparking wine and top up with orange juice. Do not stir, as it will cause the wine loose the bubbles.
The proportions of orange juice and sparkling wine may vary depending on personal preferences: some people like to add more sparkling (2 to 1 ratio), while others prefer it lighter with bigger proportion of juice in it. The lighter version is popular In England, where this drink is called Buck’s Fizz.
Created by Giuseppe Cipriani in Harry’s Bar in Venice and named after a Venetian painter Giovanni Bellini this cocktail became one of the most popular drinks for the early hours of the day. It is said that Cipriani visited the USA after the war and returned with a newly invented electric blender. This new technology enabled him to easily make a puree of fresh white peaches to which he added the local prosecco sparkling wine. The pale pink colour of the drink reminded him of paint shade used by 15th Century Venetian artist Giovanni Bellini and that’s how the cocktail got its name.
If you are making puree yourself, you will need about one white peach per cocktail. Yellow peaches can be used, but in general they are too sour for this delicate drink.
Blend peeled peaches and strain the puree. Refrigerate it until it is cold. Alternatively use frozen peach puree. If the puree is too tart, add a bit of sugar or simple syrup.
Add a heaping tablespoon of peach puree to the chilled flute glass. Pour prosecco until two thirds of the glass is full. Stir gently and top up with more prosecco.
Other varieties of this drink can be made replacing peach puree with other fruits. The version with pureed strawberries is called Rossini, with mandarines – Puccini and with pomegranate juice – Tintoretto.
The Kir is a mixed drink of dry white wine and crème de cassis, a liqueur made from blackcurrants. Canon Felix Kir, a Catholic Priest and hero of the French resistance during the Second World War was elected mayor of Dijon in 1945. His favourite tipple was a measure of crème de cassis topped up with white wine which he served at official functions. Kir was made from Aligote grape which can make a very sharp thin wine. Sweetness of crème de cassis helped to temper down the wine. Also it is said that Canon Kir was showing his support for local blackcurrant farmers by using their produce.
Pour Crème de cassis into chilled flute glass. Gently top up with champagne. Serve immediately.
When champagne is used, the drink is called Kir Royale. Other variations of this cocktail – Kir Breton or Kir Normand – can be made substituting Breton or Normandy cider for champagne or Kir Imperial, using raspberry liquor instead of Crème de cassis.
To Make The Kir Royale Cocktail: Add Champagne to a Champagne flute then add the creme de mure or creme de cassis and stir. Put a toothpick through a few slices of folded plum, place on the edge of the flute, and serve.
Connect With Salt & Wind Travel
- Explore The Salt & Wind Travel Services
- Join Our Virtual Cooking Club
- Shop Our Store For Cooking And Travel Inspo
- Have Us Craft You A Custom Travel Itinerary
- Download Our Digital Travel Guides For Food Lovers
- Sign Up For Our Newsletter
More France On Salt & Wind Travel
Team Salt & Wind Travel
Salt & Wind Travel is a boutique travel company for the discerning food and lifestyle traveler. Through our food-first travel planning services, including private day tours, custom itinerary planning, small group trips, and our Digital City Guides For Food Lovers, we provide you with the resources to travel in good taste. Founded by food and travel expert, Aida Mollenkamp in 2015, Salt & Wind Travel is owned by Aida and filmmaker and travel expert, Kristen Kellogg.
Kir Italiano Cocktail - Recipes
Un Kir, Sil Vous Plaît!
Not sure how to kick off a dinner gathering? You can't go wrong with a kir(rhymes with "beer" but is much more enchanting to drink). I've enjoyed it often in homes of families I've dined with, and you'd be hard-pressed to find a café or restaurant in France that does not serve this unofficial French national apértif. The drink was named after Félix Kir, a priest and hero of the French Resistance, who became mayor of Dijon after World War II and was said to have served the popular Burgundian drink at official gatherings.
To make a classic kir, pour a teaspoon or two of créme de cassis (black currant liqueur) into a small, stemmed glass, then fill the glass with chilled white wine. Rarely served in a copius portion (about 4 ounces of wine will do), the drink offers a gleeful little lift that chases away any lingering funk your guests might have brought with them from their day.
The wine traditionally used to make a kir is Burgundy's Aligoté, a white that's much less distinguished than the more famous white Burgundies made from Chardonnay. In fact, some sources say that the kir may have been invented as a way to put this otherwise unimpressive wine to its best possible use. Hence, there's no reason to seek out Aligoté to make a kir. A good, lightly citrusy dry white, such as a California Sauvignon Blanc, works nicely. If you can't find an imported créme de cassis (most domestic versions are, I'm afraid, lackluster), use a raspberry liqueur, such as Chambord.
But experiment. There are creative spins on the kir all over France (I'm dreaming now of a rosé wine-based kir, spiked with a liqueur made from a local berry, that I once savored in the village of Thueyts in the Ardéche). And of course, if you're feeling really splashy, clink glasses with a kir royale - a kir made with Champagne or sparkling wine instead of white wine.
Cognac adds virility to the classic kir royale, which is made with Champagne and black currant liqueur. It's a dashing way to kick off the evening.
For each cocktail:
3/4 ounce Cognac
1/4 ounce créme de cassis or Chambord
Chilled Champagne or sparkling wine
1 raspberry (optional)
- Pour the Cognac and the créme de cassis into a flute fill the flute with Champagne. Garnish with a raspberry, if you like.
France [ print this recipe for Kir ]
Ingredients: 8/10 Gin, 2/10 Vermouth dry.
Preparation: This is a tricky one, Martini lovers get a bit emotional about the way they want it, bartenders sometimes can’t keep up with them. Anyway, the original recipe says you have to pour in an ice-filled mixing glass gin and vermouth dry, stir well and serve in a chilled cocktail glass. Please don’t forget a green olive and lemon peel. There are many variations of this cocktail, here you can find some of them: Perfect Martini, Sweet Martini, Smoky Martini, Dirty Martini, Vodka Martini, Gibson, Martinez.