Kir Royale & Kir

How to Make Kir Royale & Kir

1. 1

   Step 1: Chill glassware

   Place flutes or white-wine glasses in the refrigerator or briefly fill them with ice and cold water while you prepare ingredients. If using ice, drain glasses just before pouring. Chilled glassware keeps the drinks crisp and prevents rapid loss of effervescence.

   For this step

   • 2 cupsIce (for chilling glasses or shaker), optional
2. 2

   Step 2: Make a classic Kir (white wine)

   For each Kir, pour about 5 fl oz (150 ml) chilled dry white wine into a chilled wine glass. Add 2 tablespoons (30 ml) crème de cassis (about a 1:5 ratio of cassis to wine) and stir gently once to combine. Taste and adjust — add a little more cassis for sweetness or less for a drier finish.

   For this step

   • 1/2 cupCrème de cassis (blackcurrant liqueur)
   • 2 1/2 cupsDry white wine (Aligoté or Sauvignon Blanc), chilled
   
3. 3

   Step 3: Make a Kir Royale (sparkling)

   For each Kir Royale, place 1 tablespoon (15 ml) crème de cassis in the bottom of a chilled flute. Gently top with about 4 fl oz (120 ml) chilled Champagne or brut sparkling wine, pouring slowly to preserve bubbles. Do not stir vigorously; a gentle swirl is enough to lift the cassis into the wine.

   For this step

   • 2 cupsChilled Champagne or dry sparkling wine (Brut)
   
4. 4

   Step 4: Garnish

   Finish each drink with a lemon or orange twist or drop 1–2 fresh blackberries into the glass for a pretty accent. If you like a sugared rim, rub the glass edge with a citrus twist, dip briefly in granulated sugar before pouring, and proceed with the recipe. Serve immediately to enjoy the best aroma and effervescence.

   For this step

   • 4 twistsLemon twists or orange twists (for garnish)
   • 8 piecesFresh blackberries (optional garnish)
   • 2 tablespoonsGranulated sugar (optional — for a sugared rim or extra sweetness)
   
5. 5

   Step 5: Serve and store notes

   Offer both versions so guests can choose: Kir for a relaxed, wine-forward option and Kir Royale for a sparkling celebration. Leftover crème de cassis keeps well in the refrigerator for months—use it to flavor other cocktails, drizzle on desserts, or add to sparkling water.
   

1. Place flutes or white-wine glasses in the refrigerator or briefly fill them with ice and cold water while you prepare ingredients. If using ice, drain glasses just before pouring. Chilled glassware keeps the drinks crisp and prevents rapid loss of effervescence.
2. For each Kir, pour about 5 fl oz (150 ml) chilled dry white wine into a chilled wine glass. Add 2 tablespoons (30 ml) crème de cassis (about a 1:5 ratio of cassis to wine) and stir gently once to combine. Taste and adjust — add a little more cassis for sweetness or less for a drier finish.
3. For each Kir Royale, place 1 tablespoon (15 ml) crème de cassis in the bottom of a chilled flute. Gently top with about 4 fl oz (120 ml) chilled Champagne or brut sparkling wine, pouring slowly to preserve bubbles. Do not stir vigorously; a gentle swirl is enough to lift the cassis into the wine.
4. Finish each drink with a lemon or orange twist or drop 1–2 fresh blackberries into the glass for a pretty accent. If you like a sugared rim, rub the glass edge with a citrus twist, dip briefly in granulated sugar before pouring, and proceed with the recipe. Serve immediately to enjoy the best aroma and effervescence.
5. Offer both versions so guests can choose: Kir for a relaxed, wine-forward option and Kir Royale for a sparkling celebration. Leftover crème de cassis keeps well in the refrigerator for months—use it to flavor other cocktails, drizzle on desserts, or add to sparkling water.