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ounce Chambord™ liqueur
Pour the Chambord™ into a champagne glass.
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
It’s Tuesday evening. Just another day in another week with nothing special going on.
Until you bust out the champagne, that is!
Nothing makes the week a little more bearable like a glass of bubbly.
Class it up even more with a hit of Chambord™, a liqueur made from red and black raspberries.
This classy cocktail just takes two ingredients and is sure to spice up an otherwise boring evening.
Pour in your Chambord™ and top it off with some sweet bubbly.
The result is an exquisitely fizzy drink that’s perfectly sweet and tart.
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I think I’m going to stick with the Royale!
Creme de cassis is a sweet, dark red liquor made from blackcurrants. It’s $27 for a 700ml/24 oz bottle at Dan Murphy’s (large Australian liquor store) and
Best champagne for Kir Royale – any champagne*, sparkling wine (brut) or Cava is ideal here. Just don’t get one that’s labelled (or described on the label) as SWEET, because the creme de cassis is sweet and together it will probably be too sweet.
* Technically, sparkling wines can only be called “champagne” if they are made in the Champagne region of France. They tend to be pricier. But the term “champagne” is used quite loosely in reference to both “real” Champagne as well as sparkling wine.
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
A classic kir is made with aligoté wine and crème de cassis (black currant liqueur), both of which come from the Burgundy region of France. Once you have the classic down (a glass of white wine with just a hint of cassis), variations abound. Substitute sparkling wine for the aligoté, and it becomes a kir royale. Add red wine, and it’s a Bourgogne. If you’re over wine entirely, dry hard cider (and a splash of Calvados, if you’re feeling extra) turns the drink into a kir Normand, its name nodding to Normandy. Whatever base you choose, kirs easily veer saccharine when weighed down with a hefty pour of crème de cassis. Exercise restraint with the potent liqueur — aim for a more dusty rose hue than magenta — but feel free to drink in rapid succession.
The Kir Royale is a classiccocktail recipeand one of the easiest to make, too. Even if you don’t have much cocktail equipment at home, being able to mix up a quick Kir Royale means you’ll always have a go-to drink to impress your guests.
The Kir Royale is traditionally served in a champagne flute and makes the perfect palette cleanser for parties or an impressiveChristmas cocktailoffering. Traditionally, this French cocktail recipe is made with Champagne and a blackcurrant liqueur called Crème de Cassis, which gives it its hallmark light purple colour. We’ve given our Kir Royale a bit of a twist by using Framboise, a raspberry liqueur. It makes the perfect pre-dinner drink to have with nibbles and goes really well with classic canapes like smoked salmon blinis or pear and goat’s cheese crostini.
The beauty of a good Kir Royale is that although it’s traditionally made with Champers, because you’re blending it with liqueur you don't need the most expensive fizz to make the drink taste delicious. Sparkling white wine, prosecco or cava will taste just as nice when topped up with a little fruit liqueur. You can also use still white wine, which turns this drink into a Kir (rather than a Kir Royale).
If you're feeling like being particularly fancy, then have a go at making some traditional garnishes. Peel thin strips of lemon rind and wrap them around a pencil before warming and then chilling to create pretty yellow spirals or simply thread a cocktail stick with a few raspberries for a simple but effective finish. We've given quantities for one drink only but if you're making these for lots of guests then just get a few bottles of Prosecco in the fridge to chill and multiply the quantities accordingly. Want to have a go? It really is as simple as the one step below.
This favorite of mine dates back to when I first came of age to order a cocktail in a restaurant. The sophisticated sound of the name made this drink fun to order (“I’ll have a Kir Royale, please”), and made me seem like I knew what I was doing (I didn’t). It was served in a tall, elegant flute, which made every occasion feel like a celebration, and still does. And, of course, the light effervescence of this drink—i.e. the bubbles—made me feel grown-up. It’s still a favorite before-meal starter, pleasant accompaniment with a weekend brunch, or treat for a late afternoon visit with girlfriends. Though traditionally made with Champagne, I substitute prosecco. This Italian bubbly and the fresh berries dropped in the glasses, along with the cassis, provide a hint of currant flavor that trumpets your taste buds to attention, as is the duty of a first-class aperitif.
1. Drop 1 to 3 raspberries in each of 4 Champagne flutes.
2. Add 1 to 1 1⁄2 teaspoons crème de cassis to each glass.
3. Top each glass with prosecco. Serve immediately.
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To Make The Kir Royale Cocktail: Add Champagne to a Champagne flute then add the creme de mure or creme de cassis and stir. Put a toothpick through a few slices of folded plum, place on the edge of the flute, and serve.
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