Kir royal
Kir royal: Crème de cassis and Brut Champagne / dry sparkling wine, chilled. Served in a champagne flute.
The Spec
- 15 ml Crème de cassis
- top with approx. 90-120 ml Brut Champagne / dry sparkling wine, chilled
Method
Pour the crème de cassis into a chilled Champagne flute, then gently top up with chilled brut Champagne (or dry sparkling wine). Build, no stir — pouring cassis first lets it mix naturally without disturbing the bubbles.
Served in a champagne flute. Garnish: none traditionally; a few fresh raspberries or a lemon twist are a common optional garnish.
Spec held as sourced — Difford's Guide. The house never guesses a drink.
What to pour
Bottles in the cellar for each line of the Kir royal spec:
- Crème de cassis — Giffard Crème de Cassis