Kir Cocktail Recipe
Kir Nutrition Facts
Calories:150
Fat:0 g
Protein:0 g
Carbohydrates:7 g
Alcohol:12%
Created by
Nic Polotnianko
I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.
Last Updated: August 23, 2024
Contents
History
The Kir cocktail is named after Félix Kir, a former mayor of Dijon, France. He popularized the drink by serving it at official receptions during his time in office. The cocktail is a simple yet elegant combination of dry white wine and crème de cassis, a blackcurrant liqueur.
- Originally, the cocktail was made with Bourgogne Aligoté, a white wine from Burgundy.
- The Kir Royale, a variation of the Kir, is made with Champagne instead of white wine.
How Kir Tastes?
The Kir cocktail has a balanced, fruity, and refreshing taste. It's slightly sweet, tangy, and aromatic, with a subtle hint of blackcurrant.
Interesting facts about Kir
- The Kir cocktail is often served as an apéritif, a drink meant to stimulate the appetite before a meal.
- In France, the cocktail is sometimes called 'Blanc Cassis'.
- The proportion of crème de cassis to white wine can be adjusted to taste, with more liqueur resulting in a sweeter drink.
Ingredients
- Dry white wine: 5 oz(150ml)
- Crème de cassis: 0.5 oz(15ml)
Dry White Wine
Used as the base of this cocktail, dry white wine provides crispness, acidity, and a refreshing backdrop for the sweeter crème de cassis. It's like the canvas for our fruity masterpiece. If you go overboard, you'll drown out the sweet notes, too little, and the drink becomes a syrupy shadow of itself. While the recipe calls for 5 oz, the right balance helps our drink straddle the line between strong and coy.
Mary Mitkina
Crème de Cassis
This blackcurrant liqueur is the heart of the cocktail, offering a rich, sweet, and tangy flavor that dances a tango with the dryness of the wine. Think of it as the color on our cocktail canvas - without it, you just have a glass of wine, and the whole point of Kir goes out the window. Stick to 0.5 oz because that's the sweet spot; any more and the liqueur will overpower the wine, any less and it's a mere hint, a blush of fruit on the palate.
Mary Mitkina
Recipe. How to make Kir Drink
- Chill a wine glass.
- Pour 0.5 oz of crème de cassis into the chilled glass.
- Top with 5 oz of dry white wine.
- Stir gently to combine.
- Serve immediately.
Pro Tips
- Chill your glass beforehand to keep the cocktail cool for longer.
- Stir the cocktail gently to avoid diluting the flavors.
- Adjust the ratio of crème de cassis to wine to suit your taste.
Perfect Pairings
Appetizers
- Cheese platters: The creamy texture and sometimes nutty or tangy flavors of cheese complement the fruitiness of Kir.
- Smoked salmon or trout: The crispness of the dry white wine cuts through the richness of smoked fish.
- Light salads: Salads with a vinaigrette dressing match well, as the acidity in both the salad and the wine create a harmonious balance.
Main Courses
- Poultry dishes: Think of a succulent roast chicken with herbs which would pair delightfully.
- Seafood: Oysters or light fish courses are brilliant pairs due to the white wine's compatibility with maritime flavors.
Desserts
- Fruit tarts: The berry notes in crème de cassis will mirror the fruits in the tart deliciously.
- Dark chocolate: Believe it or not, the bitterness of dark chocolate can be a pleasant contrast to the sweet and tart Kir.
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What you could change in Kir
- You can replace the dry white wine with Champagne to make a Kir Royale.
- If you can't find crème de cassis, blackcurrant syrup can be used as a substitute.
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And of course - twists🍹
Raspberry Kir
Replace crème de cassis with Chambord, a raspberry liqueur, for a berrylicious twist. The raspberry adds a flirtatious hint that makes the wine more playful.
- Chill a wine glass.
- Pour 0.5 oz of Chambord into the chilled glass.
- Top with 5 oz of dry white wine.
- Stir gently to blend.
- Serve immediately and enjoy the raspberry rendezvous!
Sparkling Kir Royale
Upgrade to bubbles by substituting the white wine with champagne. It's Kir with a sparkle dress on, adding a luxurious, uplifting feel.
- Chill a flute glass.
- Pour 0.5 oz of crème de cassis into the chilled glass.
- Top with 5 oz of champagne.
- Stir gently and raise a toast to elegance!
Ice Cold Kir Slush
Blend the Kir cocktail with ice for a frozen treat. It takes the cocktail from sophisticated to cool party favorite.
- Combine 5 oz of dry white wine with 0.5 oz of crème de cassis and a cup of crushed ice in a blender.
- Blend until smooth.
- Serve in a chilled glass and indulge in the frosty delight.
In case you forgot basics how to make Kir
Insert the spoon into the glass until it touches the bottom. Keep the back of the spoon against the inside wall of the glass, and stir in a smooth, circular motion. The goal is to swirl the ice and ingredients together without churning or splashing.
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Frequently Asked Questions on Kir
What is the best time to serve the Kir cocktail?
The Kir cocktail is highly versatile and can be enjoyed at any time. However, it's most traditionally served as an aperitif before a meal. Alternatively, it can be also appreciated at cocktail parties or social gatherings.
How can I modify the Kir cocktail to fit a low-sugar diet?
If you're looking to lower the sugar content, consider using less crème de cassis or opt for a lighter dry white wine. Do note that this might change the original taste of the cocktail.
Do all types of dry white wine work for the Kir cocktail?
Yes, technically any dry white wine can be used for making a Kir cocktail. However, wines with higher acidity such as Sauvignon Blanc or Pinot Grigio work best as they balance out the sweetness of the crème de cassis.
What are some other popular cocktails that use Crème de cassis?
Apart from Kir and Kir Royale, Crème de cassis is used in several other cocktails such as Gin Cassis, El Diablo, and Havana.
What food pairings work well with Kir cocktail?
The Kir cocktail pairs well with a wide variety of appetizers and seafood dishes given its tangy and sweet taste.
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