Kir Royale

Ingredients

Instructions

1. 1

   If you want an extra-cold serve, place 2 flute glasses in the freezer for 5 minutes or fill them with ice cubes while you prepare the drink. Use very well-chilled Champagne so the bubbles stay lively and the cocktail remains crisp.

2. 2

   Remove any ice from the glasses if using. Pour 15 ml crème de cassis into each flute. Keeping the liqueur at the bottom helps create the classic layered look before serving.

3. 3

   Slowly top each glass with 90 ml chilled Champagne, pouring down the inside of the glass to preserve carbonation and prevent foaming over. Give each glass one very gentle stir only if needed to lightly combine.

4. 4

   Express each strip of lemon peel over the drink by twisting it gently to release its oils, then drop it in or rest it on the rim. Serve immediately while fully sparkling.

Nutrition per serving

Notes

• •A traditional Kir Royale is often made with Champagne, but a good-quality dry sparkling wine can be used if preferred.
• •For the best balance, use brut Champagne; sweeter styles can make the drink cloying with the cassis.
• •Do not add ice directly to the cocktail, as it will dilute the flavor and mute the bubbles.
• •You can adjust the cassis slightly to taste, but too much will overpower the wine and sweetness.

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