Kir Royal"; champagne cocktail with dark currant liqueur

“Kir Royal” - a cocktail of champagne with dark currant liqueur

The most recognizable detective in the world, Hercule Poirot, most of all in the world, adored the liqueur with a strong taste and aromatic berry smell “Crème de cassis”. But in her own novels, Agatha Christie for some reason does not mention that using sparkling wine and French currant liqueur you can create the most delicious cocktail - the divine Kir Royale.

We are correcting this obvious omission of the creator. Introducing the recipe for champagne with liqueur - Kir Royal

What's a piano in Kir Royal?

Translated from French royal - regal, royal. Little about the history of its origin. The world learned about the Tsar's Cyrus cocktail from the French mayor Felix Cyrus (modesty is obviously not his strong point) in the middle of the 20th century. That year in Burgundy turned out to be terribly bad harvest and the enterprising mayor, in order to somehow save the current situation (and the reputation of the main wine-growing region of France), proposed adding sweet dark currant liqueur to the very sour snow-white dry wine.

The cocktail was a great success! Felix Cyrus popularized it by serving sweet alcohol at all official functions. And a little later, when the traditional Burgundian “Kir” gained mad popularity among all wine lovers, “Kir Royal” arose, the basis of which was no longer snow-white wine, but champagne.

One ingredient remained constant - berry cream liqueur, syrupy and quite thick.

The base of the fragrant Crème de Cassis is dark Burgundy currant extract diluted with neutral alcohols. The deep purple color of the liqueur and its velvety structure are perfect for the role of the leading component of a sparkling wine cocktail. Liqueur can occasionally be found in ordinary stores. Similar alcohol must be found in large alcohol markets in the city or in online stores.

"Kir Royale" - a recipe for divine sweetness

Dry sparkling wine (Abrau-Durso, Brut is suitable) or champagne (Brut Moet & Chandon Brut Imperial in gift box is suitable) – 120-130 ml.
“Crème de Cassis” liqueur based on dark currants – 20-30 ml.
The cherry for the cocktail.

A fundamental aspect: the flute glass in which the cocktail will be prepared and both ingredients (liqueur and champagne) must be chilled.

Preparing the Kir Royal cocktail at home is very simple. First you need to take a clean, luxurious flute glass without visible stains or stains with a tall and narrow bowl shape.
Later pour in the cool blackcurrant cream liqueur.
Then, carefully, to reduce the formation of foam, pour champagne cooled to 18°C into the glass.
Carefully and without haste, mix the contents with a cocktail spoon.
Decorate a smooth cocktail with a “drunk” or canned cherry.

Making Kir Royal - video example

How to drink the Kir Royal cocktail correctly?

Kir with champagne and currant liqueur has a slightly harsh and special taste with a pleasant sourness. The strength of the cocktail usually does not exceed 15°C. They drink the pink-red alcoholic drink not in one gulp, but evenly, receiving true aesthetic pleasure from the light play of bubbles in the glass.

Where is it customary to serve “Kir Royal”?

The subtle taste and light smell of this cocktail will especially captivate fans of sweet berry spirits. It is usually served at buffets and evening parties. And as an aperitif before dinner, Kir Royal can be offered to guests who came completely unexpectedly - the fragrant drink is prepared very quickly.

How can you tell if a cocktail is prepared incorrectly?

If the ingredients of the drink are not sufficiently mixed together, then the liqueur remains on the bottom of the glass, which means you will have to drink it through a straw, like a puff drink. And this, let’s face it, is “not the right coat”, because at first you will need to drink dry champagne and only at the end a sugary-sweet aftertaste. Be! This is why it is so important to achieve uniformity when making a cocktail at home.

Is it possible to use non-currant liqueur?

Naturally, only this will be a different cocktail, and not Kir Royale.

Kir (Kir) – a cocktail invented by a priest

A light alcoholic cocktail served before the main meal. The availability of ingredients and ease of production have made it a popular drink for parties, social gatherings and home gatherings.

Historical reference

The Kir cocktail arose during World War II, after the Nazis removed all supplies of reddish wine from captured Burgundy (French wine region), leaving local residents only blackcurrant liqueur and snow-white dry wine.

The priest, hero of the resistance and post-war mayor of the town of Dijon, Felix Cyrus (1876-1968), imagined that a mixture of sour wine and liqueur in the right proportions would taste better than both drinks separately. And so it happened. Later, Felix Cyrus treated all delegations who came to Dijon to a cocktail named in his honor. Thanks to this, the drink is known not only in Burgundy, but also far beyond its borders.

According to one version, the Russian argot word “kiryat” (to get drunk) came to us from France and is associated with the name of this cocktail.

Making the Kir cocktail

snow-white dry wine – 90 ml;
dark currant liqueur (Creme de Cassis) – 10 ml.

Recipe

1. Pour liqueur into a chilled glass.

2. Add wine.

Cocktail "Kir Royal"

Replacing snow-white wine with champagne introduced new flavor notes into the cocktail. This particular variety is included in the list of official cocktails of the International Bartenders Association.

blackcurrant liqueur – 20 ml;
champagne – 130 ml.

Recipe

1. Cool the champagne glass with ice or place it in the freezer for a couple of minutes.

2. Throw away the ice (if used) and add liqueur.

3. Add champagne, then stir carefully.

4. Decorate the top with any berries, for example, cherries or strawberries.

Cocktails “Kir” and “Kir Royal” - lie low in brut

Traditional Kir is a very ordinary cocktail, consisting of only two ingredients: blackcurrant liqueur Crème de Cassis and snow-white dry wine. But behind the simplicity, as is often the case, lies not so much genius, but at least versatility, a lot of aspects and an interesting story in which the hero of the Resistance and the vile Nazis exist. You need to know how to cook!

Kir is a popular French cocktail made from blackcurrant liqueur (Crème de Cassis) and white dry wine. In France, it is usually served before meals as a regular aperitif. It is included in the official cocktails of the International Bartenders Association (IBA), in the “Modern Classics” group.

If berry-flavored drinks are your thing, this traditional option is a good choice. This is an ideal wine cocktail for quiet gatherings with friends, a business meeting or a casual party, because it is very easy to prepare and, depending on the wine you choose, there is a chance to keep your own honestly earned money. In addition, Crème de Cassis can and even must be prepared independently - the homemade version of blackcurrant liqueur works in this aperitif and its main variety, the Kir Royal cocktail, simply unsurpassed!

Cocktail Kir

Cooking 1 minute

90 ml dry snow-white wine
10 ml Crème de Cassis

How to make the perfect Kir

Contrary to popular belief, neither Kir nor Kir Royal are meant to be very sweet or very highly colored cocktails. An impeccable composition of liqueur and wine should result in a drink of a gentle “ruddy” color, which has an invigorating and refreshing effect, with a narrow taste of dark currant and light sweetness - there should be just enough sugar to neutralize the acidity of the wine, but at the same time not create a liqueur drink. A huge amount of Crème de Cassis destroys the necessary freshness, making the cocktail very sweet and alcoholic - the essence of the aperitif as such is lost.

The traditional version of the cocktail involves only 1/10 of the liquor, which is largely dictated by the trend - the younger generation prefers the driest cocktails. But most French sources indicate the remaining proportions, usually 1/5 or even 1/3. In practice, exactly 1/5 part Crème de Cassis and 4/5 parts wine or champagne provide an impeccable combination.

It is also important to first pour the liqueur, and then the chilled wine - this way the cocktail mixes well and can be drunk straight away. Cassis is best consumed at room temperature, when it is more fluid and dissolves very sparingly in the wine.

Burgundy Kirs are usually made from very dry, very acidic local wines, known to us as Aligoté, which simply neutralize the sweetness of the liqueur. But now various French wines are used to make cocktails, depending on the region and the whim of the bartender.

Almost everyone prefers Chardonnay from Burgundy, namely from the Chablis region. In fact, you can take any other wine, the main one so that it is dry, with a neutral taste and has great acidity. As practice shows, ordinary and relatively cheap wines work best, which are often representatives of Chablis. Don't like snow white wine? Use reddish, cider or even beer. Yes, the cocktail is completely different, but the meaning is the same - a light, refreshing aperitif for any day.

History of the Kir cocktail

The story of Cyrus is said to begin in 1904, when a waiter at Cafe George (Dijon, France, now Bar Tabac Le Montchapet) named Faivre came up with the idea of mixing wine and Creme de Cassis. He called the new drink Cassis Blanc. Later, the prominent politician Canon Felix Cyrus, a former priest, hero of the Resistance during World War II and mayor of Dijon from 1945 to 1968, took up the popularization of the local aperitif, which was rapidly gaining popularity in Burgundy.

According to legend, all the worthy red wines of Burgundy were looted and taken away by the Nazis, and the snow-white wines of the region could not boast of outstanding taste. Then the newly appointed mayor, a dedicated champion of local goods, decided to help out Burgundy winemakers by treating all his high-ranking guests to the local aperitif Cassis Blanc based on Crème de Cassis and Burgundy Aligote.

After hundreds of such cocktail receptions, the name “apertif of Canon Cyrus” was first adopted, later “Father Cyrus” and, in the end, simply Cyrus. In 1951, when Cyrus became truly famous not only in France, but also far beyond its borders, Roger Damidot, a local manufacturer of Cassis (Lejay Lagoute SAS), asked the mayor to give him permission to use his name for commercial purposes. The mayor, apparently succumbing to flattery, gave such permission and Roger patented the brand name “Kir” in 1952.

Later, other manufacturers tried to get the right to produce products with the name Cyrus, but Lejay Lagoute defended their rights to the extreme, citing the patent in numerous courts. So only this company was able to release Kir and Kir Royal, already mixed in a bottle, to the market.

Cocktail "Kir" and its variation "Royal". History of creation, manufacturing recipes

Mention of the Kir Royal cocktail can be found in Agatha Christie’s detective stories. Her hero Hercule Poirot loved the berry liqueur “Crème de cassis”. The famous cocktail is made on its basis. According to the International Bartenders Association, the drink is included in the list of official cocktails (category “Modern Classics”).

Description and history of creation

The creation of the traditional version of the drink lasted for decades . The story begins in 1904, when one of the waiters at the French cafe Cafe Georg had the idea to mix wine and currant liqueur. He gave the new drink the name Cassis Blanc. Until 1945, the cocktail did not gain popularity, until a politician, hero of the Resistance, and former priest, Canon Felix Cyrus, became interested in it.

The Nazis, during the occupation, tried with all their might to justify their superiority over the local population. To do this, they took out all the reddish wine from Burgundy. All that was left was the snow-white one, which could not boast of its excellent taste.

Traditional recipe

But behind this simplicity lies the whole genius of the drink, which is supported by a huge number of aspects and subtleties.

Composition and proportions

The traditional version contains only two ingredients:

dry snow-white wine – 90 ml;
currant liqueur Crème de cassis – 10 ml.

The traditional version of the drink involves 1/10 of the liquor. This is largely dictated by fashion; young people prefer dry cocktails. At the very beginning of his own history, Cyrus implied a higher content of strong alcohol. Some sources state the proportions are 1/3, others – 1/5.

Very dry, sour brands are suitable for wines . The traditional option is Aligote. It perfectly smoothes out the cloying sweetness of the liqueur. Any dry wine with a neutral taste can serve as a candidate for Aligote. This composition perfectly reveals ordinary, cheap wines, for example, representatives of Chablis.

Manufacturing

The process consists of only 2 steps:

Currant liqueur is poured into a flute glass or a small glass for snow-white wine.
Add chilled wine and mix thoroughly.

The finished drink should not be very sweet . Flashy colors are also not allowed. A perfectly prepared cocktail has a gentle, slightly pinkish color and has a very fresh taste with a slight aftertaste of dark currants. The amount of sugar is exactly enough to cover the acid. The presence of liquor does not have to be clearly felt. An excess of strong alcohol not only aggravates and makes the taste heavier, but also makes the drink more alcoholic and intoxicating.

"Piano"

After overcoming all the problems of wartime, a huge abundance of wines, including champagnes, began to appear on the shelves of French stores. At this time, the traditional recipe underwent changes, and the most aristocratic version arose - Kir Royal.

The Kir Royal recipe specifically includes champagne, and not cheap analogues (sparkling wines) . Therefore, this is a drink for special occasions.

Kir Royal consists of:

sparkling wine or champagne – 120 ml;
Crème de cassis – 20 ml;
cocktail cherry.

In this version, both ingredients, including a glass of flute, must be chilled. A substitute for dark currant liqueur can be any other berry alcohol. The French themselves often resort to such a replacement. Blackberry or peach liqueur is used as a candidate.

Manufacturing stages:

Cold liquor is poured into the flute.
Next, slowly add champagne, cooled to 18 degrees. It is important that no foam is created during all this.
The ingredients are mixed with a cocktail spoon.
Decoration in the form of a cherry is added.

We invite you to watch a video instruction for making the Kir Royal cocktail:

How to serve and drink?

There are several aspects that make drinking a cocktail even more enjoyable:

Intended for as an aperitif before starting a meal.
The drink is served in large, thin glasses with a stem. But there are no serious prohibitions on the use of other utensils.
You should drink in small sips, without stretching one glass for a long time. It's all about the champagne bubbles that quickly disappear.
The cocktail does not tolerate the addition of ice. It is served cool, but this is achieved only by preparatory cooling of all ingredients (especially wine). Additionally, you can put glasses in the freezer for serving. The last option is to fill the glasses with ice, wait for them to cool, and remove the ice. Wipe the dishes dry.

Kir and Kir Royal is a common way to pamper yourself and your loved ones with a light, savory cocktail. This drink looks very aesthetically pleasing; the gas bubbles in the pinkish water are pleasing to the eye. The light, fresh taste does not quickly overwhelm you and allows you to spend the evening with pleasure.

Useful video

We invite you to watch a video that tells the story of the creation of the Kir cocktail and shows {instructions} for its production: