Kir
Dijon’s famous apéritif: crisp white Burgundy blushed pink with a splash of blackcurrant crème de cassis.
Contains alcohol. For adults of legal drinking age; please drink responsibly.
Ingredients
- 15 ml Crème de cassis (blackcurrant liqueur)
- 100 ml Bourgogne Aligoté or other dry white wine, well chilled
Method
- Pour half the wine into a chilled wine glass, add the crème de cassis, then top with the rest of the wine so it mixes without stirring.
- Taste and add a few more drops of cassis if you like it sweeter. Serve at once.
Tips
- Classic ratio is about 1 part cassis to 6 or 7 parts wine; too much turns it syrupy.
- With red wine it becomes a Cardinal, with cider a Kir Normand or Breton.
Sources
Written in our own words after cross-checking these recipes:
Open Kir in Nouns Cooking