Commonly served in France, these Kir apéritifs date back to the middle of the 19th century.
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I live in SW France so the 'recipe' for Kir is engraved on my forehead. :)
Purists might like to know that a traditional Kir should be made with white burgundy, specifically Bourgogne Aligoté. My favourite is a Kir Royal (also good made with raspberry liqueur) and that's what will be served to my guests on Saturday.
PS This is my first post (having lurked for a couple of weeks) and I would just like to compliment you on, and thank you for, a superb site that has already given me loads of tips.