With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker, and The Cooking Channel.The Kir Royale is a festive French cocktail made with sparkling wine topped with blackberry liquor such as Chambord.

Hence it is more expensive to make and typically reserved for celebrations and special occasions. You pour half an ounce (that’s 1 tablespoon) of the creme de cassis into a Champagne flute. How To Make the Best Kir Contrary to popular belief, neither Kir nor Kir Royale should be very sweet or very deeply colored drinks. You can either splash it on top for your guests or set up a fun serve-yourself bubbles bar with a variety of liqueurs for your guests to help themselves.Ideal for Valentine’s Day, New Year’s Eve or any special occasion, I love to top each glass with a few pomegranate seeds for a little festive touch. Write out instructions for your guests to follow, and let them join in the fun by mixing their own cocktails. Use champagne as the mixer to create Kir Royale, the more festive version.Use Créme de Cassis as an inspiration for your holiday drinks table, and make it simple on yourself as a host. A bachelorette party and a Madison couple with their kids at the grandparents' house were the people on the tour the day I went along to take photos. We usually will spend $15 to $20. It consists of crème de cassis topped with champagne, rather than the white wine used in traditional Kir. Easy kir recipe. If you’re feeling adventurous, we have some cool variations to try as well.Christine is the Senior Editor and Owner of The Cookful, Thanks so much for subscribing to The Cookful! Liquor.com / Tim Nusog The best-known Champagne cocktail, the Kir Royale, turns any glass of bubbly into a special occasion. While there’s nothing wrong with a simple glass of sparkling wine, I love adding a little something special to turn it into a fun cocktail.Speaking of bubbles, today I’m sharing a simple, two-ingredient recipe: the Kir Royale.Chambord is my go-to for blackberry liqueur but any brand you can find works well. Faced with an excess of white wine, Kir renovated a drink that used to be made primarily with the red.

Add créme de cassis, then top off with wine (white or red) or champagne. To keep fresh and chilled, store the sparkling wine in the refrigerator until you’re ready to serve.Liz is the founder and creator of The Lemon Bowl. Then top with your Champagne (a dry one is a must. To prepare the perfect Kir, pour the crème de cassis first in the glass, then, fill the glass with champagne, wine, or cider. Also, it’s a lovely holiday touch to offer fresh whole blackberries or raspberries as a festive garnish. )Since the bubbles in sparkling wine fizz out once poured, I don’t recommend pouring this cocktail until you’re ready to enjoy. crème de cassis into a Champagne flute and top with Champagne or sparkling wine. Add a raspberry or blackberry to a champagne or wine glass. Black currant liqueur dates back to the eighteenth century and Kir was first created in 1904 when a bartender in Dijon thought of mixing the liqueur with an ordinary white wine. Kir Royale, differs from Kir in that it is made using Champagne, rather than the Aligoté white wine. The City of Dijon eventually adopted the drink as it’s official cocktail. Please check your email for a message from me and access to your FREE ebooks.There was an error submitting your subscription. It’s a perfect match with finger food. The Kir Royale is named thusly for its use of Champagne. Therefore, it's easy to remember that the kir royale substitutes Champagne for the white wine, serving the drink in a Champagne flute. When I visit my relatives in France I am usually greeted with a Kir Royal the first night (made with champagne or sparkling wine), followed by a Kir every subsequent night (made with white wine), until Saturday comes around and a Kir Royal is served again.


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