Aromatic, currant, citrus
What’s better than a Kir Royale and a red velvet cupcake?
Blush-colored and fresh, this combination of crème de cassis and white wine (or Champagne, for a Kir Royale) is a glamorous sipper. It originated in Burgundy, France, where the mayor of Dijon, Felix Kir, began mixing the local black currant liqueur with the local white wine, Aligoté. Cassis adds a touch of sweetness and drama. The Kir Royale, made with Champagne, was developed later. It’s pricier and a shade more festive. Both versions make a lovely brunch drink or aperitif.
½ ounce (15 ml) crème de cassis
4 ounces (120 ml) dry white wine (or Champagne, for a Royale)
Lemon twist, for garnish
Pour the crème de cassis in a wine glass or champagne flute. Add wine or bubbles and garnish with a lemon twist on the rim of the glass.