Kir Royale is named for Canon Félix Kir, a priest and hero of the French Resistance in World War II. Kir became mayor of Dijon and promoted the local liqueur, Crême de Cassis, and the local wine, Bourgogne Aligoté. During his term in office (1945-68), Kir developed the Kir cocktail, and many of its variations, including the Kir Royale, combining the local liqueur with Champagne.
There’s a popular misconception that the Kir Royale should be dark and sweet. Actually, it should be light, and dry. The cassis should remain, settled at the bottom, offering a sweet ending to the drink.
- 3/4 fluid ounces Creme de Cassis
- 4 fluid ounces Champagne (moderately priced, preferably French)
- Chill a Champagne flute for 15 minutes in the freezer.
- Pour Creme de Cassis into the champagne flute.
- Slowly add chilled Champagne. Do not stir. Serve immediately.