Kir and cassis-based apéritifs Recipe
Kir and cassis-based apéritifs
Chef's Note

Canon Kir was the Rabelaisian mayor of Dijon from 1945 to 1968 and loved to drink his white wine mixed with a blackcurrant liqueur to sweeten the often acidic local whites. He was so fond of it that it became the official aperitif at town hall receptions and he authorised a blackcurrant liqueur producer, Lejay Lagoute, to use his name when promoting their Creme* de Cassis de Dijon. The best white wine to use in a kir is Cote* de Beaune or serve with champagne to make kir royal.

Barman's tips
Officially, one is supposed to make Kir using one third cassis and two thirds wine, but many people find this too sweet so start out using one fifth cassis. You can always add more if your guests prefer…

The kir can be turned into a "Kir Royal " if you use champagne instead of wine.

- Kir

- - 1/5 measure of cassis (blackcurrant liqueur)
- - 3/5 measures of chilled dry white wine

- - 1/5 Crème de Cassis (blackcurrant liqueur)
- - 4/5 dry white wine (ex. Bourgogne Aligoté)

- Kir Royal

- - 1/5 Crème de Cassis (blackcurrant liqueur)
- - 4/5 Champagne, Blanc de Blancs or other sparkling white wine

- Cardinal

- - 1/5 Crème de Cassis (blackcurrant liqueur)
- - 4/5 red wine

- Vermouth-cassis

- - 1/5 Crème de Cassis (blackcurrant liqueur)
- - 4/5 dry vermouth
- - seltz or soda water if desired
  1. Place a measure of cassis into a champagne glass.
  2. Add chilled dry white wine or champagne.
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