Kir Royale Cocktail Recipe

The Kir Royale is a simple, two-ingredient sparkler made with crème de cassis — a liqueur made from black currants — and topped with dry Champagne or sparkling wine, sometimes served with a lemon twist. The bubbly, ruby-hued drink is an effervescent take on the Kir, a wine cocktail that originated in 19th-century France, originally known as Blanc Cassis. 

In the 1940s, the Kir — made by combining dry white wine with crème de cassis — was popularized and named after Félix Kir, a Catholic priest who later became mayor of Dijon, Burgundy. During World War II, the Nazis stole much of the region’s red wine supplies. Once the war ended and Kir became mayor, he made a point of featuring the Burgundian drink at events to mimic the region’s iconic red wines and to represent local pride.

The Kir Royale emerged as a celebratory variant on the original and go-to aperitif across Europe. It’s now considered the more popular rendition. 

Why the Kir Royale works

The simplicity of the Kir Royale is the magic of the drink, placing special importance on the two ingredients involved. 

Crème de cassis is a richly intense, syrupy liqueur made from macerated black currants. The traditional French liqueur has a sweet tart quality and acidic brightness that balances out the jammy undertones. This recipe calls for 1/2 ounce of crème de cassis — a generous portion that can be adjusted depending on desired sweetness.

Dry (brut) Champagne is necessary to balance the liqueur’s sweetness. A crisp, citrusy sparkling wine like Cava or Prosecco could also be substituted. An optional lemon twist garnish will bring out the citrus notes, provide further acidic brightness, and add an elegant pop of color in the glass.