A glamorous upgrade of the Burgundian aperitif: a measure of blackcurrant crème de cassis poured into a flute and topped with cold Champagne, so the liqueur ribbons up through the bubbles and tints them deep ruby. The original Kir, made with still white wine, took its name from Félix Kir, the post-war mayor of Dijon who poured it for visiting delegations; swapping in Champagne turned a regional café staple into a celebratory classic. Off-dry, fruity, and bracingly effervescent.
Built · Champagne Flute · None
add
Pour the crème de cassis into a chilled Champagne flute.
top
Top gently with cold Champagne and do not stir, letting the cassis rise through the wine.