TIP OF THE DAY: Improving Bad Bubbly With A Kir
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[1] A Kir Royale: blackcurrant liqueur with Champagne or other sparkling wine (photo courtesy Chandon USA). |
If you open a bottle of sparkling wine and find it’s not to your liking, there’s no need to drink bitter or too-dry bubbly. Add a bit of crème de cassis—blackcurrant liqueur—to create the luscious drink known as Kir Royale. Pour an inch of the liqueur into a flute or other wine glass, then add the sparkling wine. You can use this recipe to turn any still or sparkling white wine into a festive party drink. For a more intense flavor, add more liqueur. The drink was named after Félix Kir (1876-1968), a mayor of the city of Dijon in Burgundy (the same city of mustard fame). As an apéritif, he added a splash of cassis to Aligote, a local still white wine. The “Kir,” as it was known, became very popular and led to the creation of the Kir Royale, substituting Champagne for still wine. In addition to the Kir Royale made with crème de cassis and Champagne, the drink has evolved into some 18 delicious versions, including: | |
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THE OTHER “KNOWN” KIR VARIATIONS |
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We’ve long had a fantasy of trying all of these creations at one event. It would probably have to be a three-day event, with half the recipes tried and ranked on Day 1, and half on Day 2. |
[2] The original Kir, white wine and crème de cassis, which begat a dozen variations (photo courtesy Wikimedia). |
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The “finalists” from both days would compete on Day 3, the winners chosen—and then a restful sleep for all! In reality, you can just offer a few options, using the liqueurs you have.
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