Emilie's Kir Royal Recipe
Lejay Cassis, Chambord, Peach Liqueur, Spiced Pear, Champagne
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Ingredients
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Liqueur Base
Fruit & Garnish
Sparkling
Method
Liqueur Base
Measure and combine
Measure the crème de cassis, Chambord and peach liqueur. Pour the crème de cassis into a chilled flute first, then add Chambord and peach liqueur. Placing the sweetest (cassis) first helps the flavors layer gently.
Fruit & Garnish
Prepare spiced pear slice
Thinly slice a ripe pear and toss a slice with a light pinch of ground cinnamon and a drop (about 1/8 tsp) of honey or simple syrup to macerate for 2–3 minutes. This softens the pear and adds warm spice notes that complement the liqueurs.
Thread the macerated pear slice onto the rim of the flute or float it gently in the glass. If using, drop a fresh raspberry onto a cocktail pick and rest it across the flute.
Sparkling
Top with Champagne
Hold the flute at a slight angle and slowly pour chilled Champagne (or dry sparkling wine) down the side to preserve effervescence and avoid excessive foam. Fill to the top, allowing the liqueur to gently rise into the Champagne and create a layered, sparkling appearance.
Give the drink a gentle stir no more than once to integrate flavors while retaining bubbles. Serve immediately.