My husband and I traveled to France to visit friends for 10 days. After we arrived one of the first things that was thrust into our hands was a glass of Kir.
I think the conversation went something like this.
Jon: Do you want a glass of Kir?
Me: What is it?
Jon: A traditional French cocktail. You will love it.
It didn’t take much persuasion for me to try Kir! I knew we were in the Burgundy region of France and chances were that wine was going to be involved so I was willing to give it a try. I have done some digging on the internet once we got home and it turns out Kir is named after the priest Canon Félix Kir, who was a hero in the French Resistance during the Second World War. He liked the local produce and enjoyed mixing fruit liquors with the local white wines. Yeah for supporting local!
Kir is still a favorite today as a pre party drink or to drink with a snack.
Seriously? Drinking a cocktail with a snack?
These are my people!
So here is the recipe:
- 1 part Creme De Cassis (Black currant liquor)
- 9 parts White wine (Cremont de Bourgogne is what we used) It is a bubbly chardonnay.
Pour the Creme De Cassis in a small white wine glass and then top with the Cremont. We weren’t the measuring type so it was just a splash of Creme De Cassis in the bottom of the glass and then top the glass off with the Cremont. In case you are wondering using black currant syrup is a faux.
The flavors combine and it is a lovely, sparkling cocktail that is crisp, slightly sweet with a hint of black currant.