Kirs
by Dawn T in Rouxbe RecipesCommonly served in France, these Kir apéritifs date back to the middle of the 19th century.
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Step 1: How to Make Kir Royale
A Kir Royale is simple to make. Just mix about 1 part crème de cassis and 5 parts champagne or sparkling wine into a glass flute.
A strip of lemon zest is optional, but it does add a nice subtle twist.
- 1 part Crème de Cassis (or any other blackcurrant flavored concentrate)
- 5 parts champagne (or sparkling wine)
- lemon zest (optional)
Step 2: How to Make Kir
To make Kir, it is basically the same thing as a Kir Royale; however, it is made with dry white wine instead of champagne.
In a wine glass, pour about a teaspoon of crème de cassis, and then add your favorite dry white wine.
- Crème de Cassis (or any other blackcurrant flavored concentrate)
- dry white wine
Step 3: How to Make Kir Cardinale
Kir Cardinale, also known as Kir Communard, is crème de cassis served with a light-weight red wine. Simply mix about a teaspoon of crème de cassis with your favorite, light-weight red wine.
- Crème de Cassis (or any other blackcurrant flavored concentrate)
- red wine
Step 4: How to Make Pernod
Another common apéritif in France is Pernod, which has a beautiful anise or licorice flavor.
To prepare this drink, simply add an ounce of Pernod to a glass. Adding water and ice is optional, so add as much as desired.
- 1 oz Pernod
- water (optional and to taste)
- ice (optional and to taste)
Notes
When serving Kir Royale, make sure to use champagne glasses. These glasses are designed to expose the least surface area so the bubbles are contained within the glass and last longer.
Kir Cardinale is named for the red of a cardinal's or bishop's coat.
