Kir
A Kir combines dry white wine and crème de cassis directly in the glass for a light wine cocktail with blackcurrant sweetness.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill the white wine and the serving glass.
Measure the crème de cassis into the glass.
Add the measured white wine and gently mix if the liqueur remains at the bottom; serve without a garnish.
A thoughtful finish
- Use dry wine because cassis already supplies sweetness.
- Measure the cassis rather than estimating from the color.
- Chill the ingredients before mixing so ice is unnecessary.
Common mistakes
- Using sweet white wine can make the finished drink cloying.
- A heavy pour of cassis can hide the wine instead of complementing it.
- Leaving dense liqueur unmixed produces a different flavor at the bottom of the glass.
A few good questions.
What is the difference between Kir and Kir Royal?
Kir uses still white wine; the IBA Kir Royal variation uses Champagne.
Does Kir need ice?
No. Start with chilled wine and a chilled glass.
Can I use red wine?
That would be a different adaptation; this recipe specifically uses dry white wine.
Is crème de cassis a cream liqueur?
No. Here crème names a sweet blackcurrant liqueur, not a dairy ingredient.
Variations
- Kir Royal — Use Champagne in place of the white wine, as specified by the IBA.
- Smaller serving — serving adaptation — Scale the wine and cassis together to preserve the published ratio.
Where it comes from
A Kir combines dry white wine and crème de cassis directly in the glass for a light wine cocktail with blackcurrant sweetness.
Sources
- International Bartenders Association — Kir (reference) link
Strength. About 0.72 US standard drinks at an estimated 11.1% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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