The Kir, and it's cousin the Kir Royale, are classuc cocktails that should have been rediscovered long before now. The Kir was originated by Cannon Felix Kir- a priest, leader of the French Resistence in the Second World War, and later mayor of Dijon in the Burgundy region of France. There are some stories that indicate the drinks beginning as a result of the damage to French red wine vineyards during the war, but these seem to be more the stuff of legend than fact. What is clear, however, is Kir's preference for using and promoting local products. He created his namesake drink by mixing a local dry, acidic white wine with local creme de cassis (black currant) liquor LeJay Cassis. The Kir Royale then developed, using champagne as a base instead of white wine.
The recipe is simple and can use any white wine, or champagne as long as it is dry and fairly acidic. In recent years the Kir has become a cloyingly sweet drink, but if mixed correctly it should give you the refreshing bite of the dry, acidic wine with just enough sweetness to temper it.
RECIPE
1 part creme de cassis liquor
4 parts chilled dry white wine or dry champagne
Pour the creme de cassis in first to get the best mix, and Enjoy!!
Traditionally the Kir was an everyday drink, and the Kir Royale was for special occasions. We, of course, sampled both. If you like bubbly, I would strongly recommend the Kir Royale as your go to choice. It's no coincidence (thanks to Town and Country Magazine for this tidbit) that the same cassis buds used in making the liquor are used in Chanel no. 5. Both, to me, exude a classic elegance that just can't go wrong.
Bon Apetit!!
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