Kir
Kir is a simple, elegant French apéritif with bright berry sweetness layered into crisp dry white wine. Light, fragrant, and easy to prepare, it is ideal before dinner or alongside salty nibbles.
Nutrition · per serving
Ingredients
3 itemsPour le kir
Pour servir (optional)
Tips
- •Traditionally, Kir is made with a neutral, dry Bourgogne Aligoté, though a crisp dry white such as Muscadet or a simple dry Sauvignon Blanc also works well.
- •Do not add ice to the glass; it waters down the drink. Chill the bottle and glasses instead.
- •For a more festive variation topped with sparkling wine instead of still white wine, the drink becomes a Kir Royale.
Steps
- 1
Chill 2 small wine glasses or apéritif glasses for a few minutes if possible. A cold glass helps keep the drink crisp without diluting it.
- 2
Pour 15 ml crème de cassis into each glass.
30 ml crème de cassis, well chilled - 3
Slowly top each glass with 90 ml dry white wine. Pour gently to preserve the clear ruby-gold gradient before lightly stirring once or twice to combine. Taste: the classic balance is dry and lightly sweet, so adjust with a few extra drops of cassis only if needed.
180 ml dry white wine, well chilled30 ml crème de cassis, well chilled - 4
If using, rub a lemon twist over the rim of each glass and drop it in or discard. Serve immediately while well chilled.
2 small strips lemon twist
Origin & History
Kir is a classic French apéritif associated with Burgundy and named after Félix Kir, a priest and former mayor of Dijon. The drink became widely known in the mid-20th century, combining local white wine with crème de cassis, a blackcurrant liqueur produced in the region.
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