Kir Royale

Kir Royale is a simple, elegant French cocktail with vivid blackcurrant sweetness lifted by crisp, fine bubbles. The result is fragrant, lightly fruity, and celebratory, with a bright citrus aroma from the lemon peel.

Nutrition · per serving

88kcal

0gProtein

9gCarbs

0gFat

0gFiber

2 servings

Ingredients

4 items

Pour le cocktail

crème de cassis30 ml

Champagne, well chilled180 ml

lemon peel2 thin strips

Pour servir

ice cubes for chilling glasses (optional)4-6 cubes

Tips

•A traditional Kir Royale is often made with Champagne, but a good-quality dry sparkling wine can be used if preferred.
•For the best balance, use brut Champagne; sweeter styles can make the drink cloying with the cassis.
•Do not add ice directly to the cocktail, as it will dilute the flavor and mute the bubbles.
•You can adjust the cassis slightly to taste, but too much will overpower the wine and sweetness.

Steps

1
If you want an extra-cold serve, place 2 flute glasses in the freezer for 5 minutes or fill them with ice cubes while you prepare the drink. Use very well-chilled Champagne so the bubbles stay lively and the cocktail remains crisp.
4-6 cubes ice cubes for chilling glasses (optional)180 ml Champagne, well chilled
2
Remove any ice from the glasses if using. Pour 15 ml crème de cassis into each flute. Keeping the liqueur at the bottom helps create the classic layered look before serving.
30 ml crème de cassis
3
Slowly top each glass with 90 ml chilled Champagne, pouring down the inside of the glass to preserve carbonation and prevent foaming over. Give each glass one very gentle stir only if needed to lightly combine.
180 ml Champagne, well chilled30 ml crème de cassis
4
Express each strip of lemon peel over the drink by twisting it gently to release its oils, then drop it in or rest it on the rim. Serve immediately while fully sparkling.
2 thin strips lemon peel

Origin & History

Kir Royale is a sparkling variation of Kir, the French aperitif of crème de cassis and white wine associated with Burgundy and named after Félix Kir, a priest and former mayor of Dijon. The Royale version became popular as Champagne and other sparkling wines were adopted for a more festive, elegant serve.

french cocktail champagne cassis vegetarian aperitif classic

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Steps

If you want an extra-cold serve, place 2 flute glasses in the freezer for 5 minutes or fill them with ice cubes while you prepare the drink. Use very well-chilled Champagne so the bubbles stay lively and the cocktail remains crisp.

4-6 cubes ice cubes for chilling glasses (optional)180 ml Champagne, well chilled

Remove any ice from the glasses if using. Pour 15 ml crème de cassis into each flute. Keeping the liqueur at the bottom helps create the classic layered look before serving.

30 ml crème de cassis

Slowly top each glass with 90 ml chilled Champagne, pouring down the inside of the glass to preserve carbonation and prevent foaming over. Give each glass one very gentle stir only if needed to lightly combine.

180 ml Champagne, well chilled30 ml crème de cassis

Express each strip of lemon peel over the drink by twisting it gently to release its oils, then drop it in or rest it on the rim. Serve immediately while fully sparkling.

2 thin strips lemon peel

Origin & History