Sunday, June 26, 2016

Kir Royale

So I'm seeing this drink's popularity on the rise again lately. The unfortunate thing is that it isn't because people are discovering quality creme de cassis. I think it has to do with douchy guys doing douchy things with their champagne. I'm sorry, if you make a Kir Royale with Chambord, it's not a Kir Royale. (I've wasted half a bottle of champagne and very good French creme de cassis on a table of guys who were disgusted with the flavor and kept asking me to re-make the drink, only to find out that they wanted Chambord!)

Good creme de cassis like this G. E. Massenez from Dijon are made from real black currants and have a thick creamy texture. In large portions, it gives a drink the flavor of blueberry pie, with is really great if you want a sweet drink. That's what the Kir Royal is. A pie flavored fizzy drink that is great for dessert but very high in sugar content. Champagne or sparkling wine distinguishes the Royal from the ordinary Kir made with wine.
  • 2 oz. Creme de Cassis
  • Champagne. 
Build drink in a champagne flute. Top with chilled champagne. 

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