Author: Nicole
- ½ ounce crème de cassis
- 4 to 5 ounces brut or extra dry Champagne (or other dry sparkling wine)
- Garnish: lemon twist
- Pour the creme de cassis into a Champagne flute.
- Top with Champagne or sparkling wine. If you’d like it a bit more sweet, add a bit more crème de cassis. Stir, if needed. (The bubbles from the Champagne or sparkling wine should be enough to mix the two ingredients.)
- Garnish with a lemon twist.
* Since the crème de cassis is sweet, I do not recommend using a sweet Champagne or sparkling wine for this cocktail.
Recipe by Riegl Palate at https://www.rieglpalate.com/kir-royale/
3.4.3177