This classic cocktail has captivated tastebuds since it was first poured. Delicious, bubbly, dry champagne is poured into a champagne flute and crowned with creme de cassis, a sweet, dark liqueur made from blackcurrants. While it’s a lovely aperitif or cocktail party drink, this luxurious ruby-colored champagne cocktail is a great option for New Year’s or Valentine’s Day. For more elegant cocktail recipes, check out my Aviation Cocktail recipe, Sidecar recipe, and French 75 next!
What You Need To Make This Recipe
Crème de cassis — a French liqueur made with blackcurrants. Alternatively, Chambord, a luxurious raspberry liqueur, can be used for a fun twist, adding a slightly more refined, berry-like sweetness and pale pink hue to the cocktail. Dry Champagne (brut) — the lively bubbles and dry, yeasty flavor balance the sweetness of the liqueur and add an element of sophistication and festivity. Because this makes up the majority of the cocktail, use a good quality bubbly. Feel free to swap in a dry sparkling wine or Italian prosecco if needed. Fresh raspberries — the finishing touch of any great cocktail is a beautiful garnish. Fresh raspberries not only enhance the visual appeal but also complement the berry notes of the liqueur.
How To Make Kir Royale
- Measure out a jigger of crème de cassis.
- Pour the crème de cassis into the bottom of a champagne flute.
- Top off the glass with chilled champagne. Tilt the glass and pour it down the side to keep the bubbles from popping too much while pouring.
- Garnish with raspberries & enjoy.
Pro Tips For Making This Recipe
Chill Your Ingredients: Ensure both your champagne and liqueur are well-chilled before mixing. This keeps the cocktail refreshing and helps maintain the effervescence of the champagne. Proportion is Key: Aim for the right balance between the liqueur and champagne. A classic ratio is about 1 part liqueur to 5 parts champagne, but feel free to adjust to your personal taste. Too much liqueur can overpower the drink, while too little might be underwhelming. Pour Carefully: Start by pouring the Crème de Cassis or Chambord into the glass first, then gently add the champagne. This method ensures the ingredients mix naturally without needing to stir, preserving the bubbles. Use the Right Glassware: A champagne flute is ideal here. Its tall and narrow shape not only showcases the cocktail’s elegance but also helps concentrate the aromas and preserve the carbonation. Garnish Thoughtfully: Adding a fresh raspberry or two not only looks beautiful but can also enhance the flavor. Ensure the raspberries are fresh and firm. You can garnish with a lemon twist to add a zesty aroma. Quality Matters: Use a good quality champagne or sparkling wine. The better the base, the better the cocktail. Even though it’s being mixed with a liqueur, the nuances of a good champagne can really elevate the overall taste.
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
