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Ingredients
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Kir Royal
Method
Kir Royal
- 1
Chill and prepare glass
If desired, chill a Champagne flute by placing it in the freezer for 10–15 minutes or fill it with ice water while you prepare ingredients. Empty the ice water just before assembling.
- 2
Measure liqueur
Pour 1/2 oz (15 ml) crème de cassis into the bottom of the chilled Champagne flute. This amount gives a balanced sweetness; adjust slightly (±1/8 oz) to taste.
- 3
Top with sparkling wine
Slowly pour 4 oz (120 ml) of well-chilled Brut Champagne (or other dry sparkling wine) into the flute. Pour gently down the side of the glass or over the back of a spoon to preserve effervescence and minimize foaming. Leave a small head (about 1/4–1/2 inch).
- 4