The Mayor's Cocktail
The Kir Royale is the upscale cousin of the Kir, which was named after Félix Kir, the mayor of Dijon from 1945 to 1968. The original Kir combined crème de cassis with still white Burgundy (Aligoté). Somewhere along the way, someone replaced the still wine with Champagne, and the Kir Royale was born — transforming a regional aperitif into a global celebration drink.
The Crème de Cassis
Quality matters enormously here. A good crème de cassis (look for those from Dijon or Burgundy) has deep, concentrated blackcurrant flavour with balancing acidity. Cheap versions taste like cough syrup. Lejay, Gabriel Boudier, and Edmond Briottet all make excellent examples. Once opened, use within three months.
Getting the Ratio Right
The classic ratio is roughly 1:10 — a tablespoon of cassis to a glass of fizz. Too much cassis and it becomes cloying; too little and you lose the point. Start with 15ml and adjust to taste. The colour should be a deep, luminous pink-ruby.
Variations
- Kir: The original — crème de cassis with still Aligoté white wine
- Kir Impérial: Use crème de framboise (raspberry) instead of cassis
- Kir Breton: Replace wine with dry cider — a Brittany twist
