Kir Royale Cocktail
The Kir Royale is a variation to the Kir cocktail. It's more popular than its predecessor and it's commonly served at weddings. Once again, it's popular in France.
Serve in a Flute glass
- 1/4 shot crème de cassis (blackcurrent liqueur)
- Top with champagne
Garnish: 1 lemon twist or blackberry
Tools & Equipment
How to Make
- Build in a flute glass.
- Add the garnish.
The Kir Royale cocktail was first invented in the 1930s by Claude Kir and Harry MacElhone, two bartenders who both worked at the Hôtel Ritz Paris.
The drink is made up of a measure of crème de cassis (blackcurrant liqueur) mixed with white wine or champagne and topped off with a touch of lemon juice. It’s traditionally served in an 8oz stemmed glass on ice, garnished with half a slice of orange.
The drink became popular after World War II thanks to its simplicity and low alcohol content which makes it perfect for daytime drinking.
Though originally created as an apéritif cocktail before dinner, today it is often consumed during lunchtime or early evening hours.