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.
Ingredients
Pour le kir
- 180 mldry white wine, well chilled
- 30 mlcrème de cassis, well chilled
Pour servir (optional)
- 2 small stripslemon twist
Instructions
- 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.
- 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.
- 4
If using, rub a lemon twist over the rim of each glass and drop it in or discard. Serve immediately while well chilled.
Nutrition per serving
Notes
- •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.
Background
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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