I have Emily to thank for reminding me that in December 2021 I purchased not one but two bottles of crème de cassis with the intent to make a Kir Royale. I put them in our bar and promptly forgot about them.
Who is Emily, you might ask? I confess that I binge watched the third season of Netflix’s Emily in Paris during the time I had off around Christmas. In the fourth episode, Emily Copper (played by Lily Collins, as in Phil Collins’ daughter) is introduced to a Kir Royale. Guess what I served for brunch on New Year’s Day? I have enjoyed Kir Royales over the years but never made them at home. They must have been on my mind over a year ago when I stocked up on crème de cassis, a liqueur made from black currants.
Given that the PA Fine Wine & Good Spirits stores (or ‘state stores’ as we like to call them) have a pathetic inventory of crème de cassis, I picked up the bottles I had on a visit out of state. A Kir Royale is simple to prepare – Champagne and crème de cassis. Since it was New Year’s Day we used a very nice bottle of Champagne but any good dry sparkling wine (preferably from France) will work. Look for a brut or extra dry Champagne or dry sparkling wine to balance the sweetness of the black currant liqueur.
A Kir (white wine and crème de cassis) and a Kir Royale (Champagne and crème de cassis) are named for Félix Kir, a Catholic priest and member of the French Resistance during WWII and later mayor of the town of Dijon, who made them popular. The Nazis confiscated red Burgundy wine during the war, so Kir got creative and added crème de cassis to a local white wine to make it look like red wine. Sadly, immediately following the war, the white wine was not good in Burgundy and he continued to add crème de cassis to make it more palatable.
I’m in good company as there are many articles on the internet about Emily being introduced to a Kir Royale by her colleagues, Luc and Julien. I have a feeling we’ll be seeing a lot more Kir Royales this year which is good by me. Learn more in Food & Wine’s Everyone Wants This Classic Cocktail Again, Thanks to ‘Emily in Paris’.
The two bottles that I have in our bar are G.E. Massenez Creme de Cassis de Dijon and Mathilde Cassis Liqueur (pictured below). Look for ones made in France and preferably in Dijon.
I’d be remiss if I didn’t mention that my friend, Cathy R, has often brought Kir Royales to gatherings and likely inspired my original quest to find crème de cassis.
| Kir Royale | | Print |
- 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.
You can also pour a little crème de cassis on vanilla ice cream.
Dad – Sounds delightful! I know you love your ice cream.
Ahh, it reminds me of my honeymoon 39 years ago when I had my first Kir Royale in a fine French (as in Paris) restaurant. We sat in a small anteroom where Kir Royales and canapes were served as we waited for our table. An evening to remember! Thanks Nicole for bringing back such fine memories.
Nancy – What a wonderful story! I am so glad that my recipe brought back this sweet memory. Thank you for taking the time share.