Kir Royale Recipe

Chill glass (optional)

If you prefer an extra-cold drink, place a Champagne flute in the freezer for 10–15 minutes or fill it with ice cubes and cold water for 1–2 minutes; discard ice/water and dry the glass before assembling.

Measure liqueur

Pour 0.5 oz Crème de cassis into the bottom of a chilled Champagne flute. Swirl gently so the liqueur coats the bottom.

Top with sparkling wine

Hold the flute at a slight angle and slowly pour 4.5 oz chilled brut sparkling wine (Charme de L’Ile) down the side so the bubbles incorporate gently with the cassis. Pour until the glass is nearly full, leaving a small head for aroma.

Garnish and serve

Optionally drop a single fresh blackcurrant into the glass or express a lemon twist over the top and drop it in. Serve immediately while effervescent.

Notes

Adjust the Crème de cassis to taste: 1/2 oz is classic for a Kir Royale; increase slightly for a sweeter, fruitier drink. Do not stir vigorously — gentle swirling preserves the bubbles and presentation.