Kir Royale
Tonight is one of those great summer evenings. There’s a cool breeze blowing in off the Sacramento River delta. The blackberries in the sorbet are at their sweetest. The perfect cocktail to round out this evening, a Kir Royale. The first time I ran across this drink was a tweet from Imbibe. A little help from Google and I found a video of Robert Hess (of Drinkboy.com and Cocktail Spirit fame) making the drink. Apparently it is a popular apartif to have before dinner in Paris.
It’s a simple cocktail to make. Just pour champagne in a champagne flute. Add 1/2 oz of creme de cassis (a black current liqueur, though I have seen creme de mure, a black berry liqueur use instead). The original photo I saw suggested dropping a blackberry in as a garnish, though I noticed Robert Hess used a generous curl of lemon instead.
It’s a nice refreshing, slightly sweet and fruity drink for a summer evening. The slight hint of the creme de cassis really worked with the blackberry sorbet. If you want it to be even sweeter substitute an Italian prosecco for the champagne, though I personally think that this would be too sweet for my taste.
Cheers.
[...] looks like spearheads: So I knit blackberry-colored yarn, but M takes REAL blackberries and makes Kir Royale cocktails and homemade blackberry sorbet. He’s a keeper. Happy [...]
Summer on the Needles « Molecular Knitting said this on August 15, 2010 at 1:54 pm |
[...] Loyal readers of the blog (and other mythical creatures) will recall that we have already done the Kir Royale. B found this more obscure riff on that cocktail in a 1999 New York Times article written by [...]
Festive and Fizzy « Cocktails with M said this on November 27, 2011 at 9:33 pm |