Kir Royal

The Kir is a French aperitif named after Canon Felix Kir (1876-1968), a priest, Resistance hero, and long-serving mayor of Dijon, who popularized the combination of creme de cassis — the blackcurrant liqueur of Burgundy — with dry white Burgundy wine, typically Aligote. The Kir Royal is the elevated version, substituting Champagne or another quality sparkling wine for the still white wine. The ratio is typically one part cassis to five or nine parts wine or Champagne; the drink is served in a flute, with the cassis poured first and the wine added gently to preserve the bubbles. The Kir Royal has become a standard aperitif at French celebrations and weddings.

A glass of Kir Royal is pale rose-gold, with the fine bubbles of Champagne rising through the dark-ruby tint of the cassis. The flavor is bright and festive — the dry, yeasty character of the Champagne lifted by the sweet, fruity, slightly tart note of the blackcurrant. The drink should be served very cold, the bubbles vigorous; it is drunk as a palate-awakening aperitif before a celebration meal.

The Kir Royal rests on the interaction of the cassis liqueur with the Champagne. The creme de cassis, a sweet, viscous, intensely flavored liqueur, is denser than the Champagne and sinks to the bottom of the flute; the Champagne, poured gently on top, mixes with the cassis as the bubbles rise through it, gradually distributing the blackcurrant flavor and color upward through the glass. The Champagne's carbonation — dissolved carbon dioxide released as bubbles — provides both the visual effervescence and a slight acid bite that balances the cassis's sweetness. The dryness of the Champagne (brut is standard) is essential: a sweeter sparkling wine would make the drink cloying against the already-sweet cassis.