Halloween is a night for celebration and partying. However, just because many party foods are dressed up in vile orange and black colors, does not meen you have to sacrifice the quality of your cocktail. The solution: a Kir Royale. A popular drink for receptions and soirees, as well as the cocktail hour, the Kir Royale blends crème de cassis, a dark and slightly bitter blackcurrant liqueur, with crisp Champagne for a velvety taste sensation. Named after Canon Felix Kir, mayor of Dijon in Burgundy, the original Kir was invented in France and was made with still, dry white table wine from the region. Following the commercial development of crème de cassis in the 1840’s, the cocktail became a popular regional café drink under the name of blanc-cass, but has since become inextricably linked internationally with the name of Mayor Kir. When ordering a Kir, waiters in France now normally ask whether you want it made with cassis (blackcurrant), mûre (blackberry) or pèche (peach). To get the “Royale” treatment, however, brut (dry) Champagne is essential.
Super Easy Directions - Pour one shot of Crème de Cassis into a chilled champagne flute then slowly top up with chilled dry champagne. Garnish with a small twist of lemon peel or impale a raspberry on the edge of the glass and serve immediately.
Thank you RJH! If you have missed any of the past Midweek Libations, you can catch them all HERE . xoxoxox.