So I'm seeing this drink's popularity on the rise again lately. The unfortunate thing is that it isn't because people are discovering quality creme de cassis. I think it has to do with douchy guys doing douchy things with their champagne. I'm sorry, if you make a Kir Royale with Chambord, it's not a Kir Royale. (I've wasted half a bottle of champagne and very good French creme de cassis on a table of guys who were disgusted with the flavor and kept asking me to re-make the drink, only to find out that they wanted Chambord!)
Good creme de cassis like this G. E. Massenez from Dijon are made from real black currants and have a thick creamy texture. In large portions, it gives a drink the flavor of blueberry pie, with is really great if you want a sweet drink. That's what the Kir Royal is. A pie flavored fizzy drink that is great for dessert but very high in sugar content. Champagne or sparkling wine distinguishes the Royal from the ordinary Kir made with wine.
- 2 oz. Creme de Cassis
- Champagne.
Build drink in a champagne flute. Top with chilled champagne.
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