Restaurants›Mr. B's - A Bartolotta Steakhouse - Brookfield›Kir Royal Recipe

Kir Royal Recipe

Inspired by Mr. B's - A Bartolotta Steakhouse - Brookfield

Time10m

Serves1

Make Kir Royal Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Kir Royal

4 oz Champagne or good-quality dry sparkling wine (Brut)1/2 oz Crème de cassis (blackcurrant liqueur)1 piece Lemon twist (for garnish)1 to taste Ice (optional, for chilling glass)

Method

Kir Royal

Chill glass and ingredients

Chill the champagne/sparkling wine in the refrigerator until very cold (about 2–3 hours) or in an ice bucket for 20–30 minutes. Optionally, chill the flute by briefly filling it with ice and cold water, then discard before assembling the cocktail.

Add liqueur

Pour 1/2 oz (15 ml) of crème de cassis into the bottom of a chilled champagne flute.

Top with sparkling wine

Hold the flute at a slight angle and slowly pour or gently stream 4 oz (120 ml) of chilled champagne or dry sparkling wine down the side to preserve bubbles and mix gently with the liqueur. Leave a small head of foam at the top.

Garnish and serve

Twist a thin strip of lemon peel over the glass to release oils, then drop it in as a garnish (or rest on the rim). Serve immediately while the drink is effervescent.