The Kir originated in a small village in France and is named for its Mayor, a World War II hero. The drink should not be sweet, with a subtle flavor of currants. Serve the Kir as an aperitif, before a meal, to whet the appetite.
Many bartenders outside of Europe make the Kir with too much Creme de Cassis, resulting in an extremely sweet, deep red, fruity drink, often adding lemon or ice. This isn’t the correct way, as the true Kir should have a pale rose color.
- 1 Tablespoon creme de cassis
- 6 ounces dry white wine, preferably Chardonnay or White Burgundy, chilled well.
- Add creme de cassis to a chilled white wine glass.
- Top up with wine and stir gently.