Classic cocktail · Guided recipe
Kir Royale
Start makingA drop of blackcurrant liqueur under a glass of champagne — deep pink, dry and effortlessly chic.
In the glassCrème de cassis · Champagne
See exact amounts
What goes in
Ingredients
Set up before you pour
Use a champagne flute.
The narrow bowl slows the loss of bubbles and keeps sparkling cocktails bright for longer.
- Standard size
- 180 ml6 oz
- Ice & serve
- Chill it first; serve without ice.
- If you don’t own one
- Use a small white-wine glass if a flute is unavailable.
- jigger or measuring spoon
- Crème de cassis15 ml
- Champagne100 ml
From bottle to glass
Method
- 01
Measure and pour Pour 15 ml crème de cassis
Crème de cassis
- 02
Top gently Top with 100 ml champagne
Champagne
Know your drink
About the Kir Royale
Buying the cassis
Roughly 15 percent of what you pour is liqueur, so the liqueur decides everything. Cassis labeled crème de cassis de Dijon has rules to meet on fruit and origin, and it tastes like blackcurrant rather than blackcurrant candy. Cheap bottles taste stewed and leave a syrupy weight in the glass that no amount of sparkling wine will lift.
Canon Félix Kir, mayor of Dijon after the war, is why the still version carries his name. He poured white wine with cassis at official receptions and the habit spread outward from Burgundy. The champagne version arrived later and took the grander title, which is about how these things usually go.
Common questions
Kir Royale FAQ
Do I have to use champagne?
No, and there's an argument for not bothering. Crémant de Bourgogne comes from the same region as the cassis and costs a third as much. Prosecco works too, though its softer bubbles and faint sweetness round the drink off. Save the vintage champagne for drinking on its own.
How do I know if I've added too much cassis?
Look at it. You want a clear rose pink that light passes through, not opaque purple. Fifteen milliliters into a normal pour is about right; past 25 ml the cassis takes charge and the wine becomes a mixer. Pour the cassis first and top up slowly so you can stop.
Does an open bottle of cassis go bad?
It fades rather than spoils. Crème de cassis is heavy with sugar and only 15 to 20 percent alcohol, so once air is in the bottle the fruit dulls over a few months. Keep it in the fridge after opening and use it within six months to get the flavor you paid for.
What's the difference between a Kir and a Kir Royale?
The wine. A plain Kir uses still white Burgundy, traditionally the sharp local aligoté, which is exactly what the cassis was there to soften. The Royale swaps in sparkling. Raspberry liqueur instead of cassis makes it a Kir Impérial, and red wine makes a Communard.
No flutes in the house?
A small white wine glass is arguably better. A flute holds the bubbles a little longer but traps the aroma at the bottom; a tulip or wine glass hands you the blackcurrant before you drink. Chill both the glass and the bottle and the fizz will hold up fine.
What ingredients are in a Kir Royale?
A classic Kir Royale calls for 15 ml (0.5 oz) Crème de cassis, 100 ml (3.5 oz) Champagne. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.
How strong is a Kir Royale?
A standard Kir Royale is roughly 13% ABV once mixed (before ice melt softens it further). That makes it about as strong as a glass of wine.
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Skills used in this recipe
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