Kir Royale combines Champagne and a black currant liqueur to make a delectable cocktail. If you’re feeling adventurous, we have some cool variations to try as well.
This is one of the best drinks ever. Partly because I like saying its name: Kir Royale. You say the “Royale” part in a French way. Not like English royal. It’s an all French rrroy-aaaal. You know, the way you say “Royale with Cheese.” Ha! Gotta love that!
It also tastes sooo good. It’s Champagne with creme de cassis. Creme de cassis is a liqueur made from black currants. It’s sweet and red.
So pretty, that drink. All blushing and sparkling.
It’s super easy to make too. You pour half an ounce (that’s 1 tablespoon) of the creme de cassis into a Champagne flute. Then top with your Champagne (a dry one is a must. See our guide to sparkling wine choices for cocktails here.) Then drink!
Some Kir Royale variations for you:
- If you use a sparkling wine other than Champagne, it’s called a Kir Pétillant.
- If you use still white wine instead of sparkling, the drink is called, simply, a Kir.
- If you use Chambord, a French black raspberry liqueur, then it’s called a Kir Impérial or French Kir Royale or Chambord Kir Royale.
- Some people use a non-alcoholic black currant syrup instead of the creme de cassis. I don’t recommend it. At all. Especially if your syrup of choice is Ribena.
- A Cider Royale uses hard apple cider instead of wine. A splash of calvados (apple brandy) is also usually in there.
- Oddly, it’s a Tarantino if you make it with a light beer (lager) instead of wine. Or you can call it a Kir-Beer. (Two Tarantino references in one blog post? How does that happen???)
- Oh, and a Pink Russian uses milk instead of wine. Geez.
I think I’m going to stick with the Royale!
- 1 Tbsp. creme de cassis or Chambord
- 5 oz. cold Brut Champagne
- Pour creme de cassis into a Champagne flute. Top slowly with Champagne (best to pour down the side of the glass for less intense foam).