Kir
Wine · Wine
Burgundy mayor Félix Kir's 1950s post-war creation — dry white wine with a splash of crème de cassis. Low, dry, and purple.
| Glass | Wine |
| Garnish | None |
| ABV | 10% |
| Category | lowabv |
| Flavor | berry, crisp, historic, low-abv |
Ingredients
- Crème de Cassis0.5 oz
- Dry White Wine5 oz
Method
- Pour cassis into chilled wine glass
- Top with cold dry white wine
- Stir briefly
Pro Tips
- Crème de cassis de Dijon (Gabriel Boudier, L'Héritier-Guyot) is the real thing — the American versions are candy.
- The white wine should be crisp and dry — Aligoté is the Burgundian pick; an unoaked Chardonnay or Sauvignon Blanc works.
- Ratio: 1 part cassis to 9 parts wine. More cassis and it tips grape-juice sweet.