Named after Mayor Kir of Dijon, the Kir Royale is rumoured to have gained popularity during a year in which the region’s wine was inferior.
Inventive locals added crème de cassis to mask its harsh flavour and the Kir Royale was born.
Today, the combination of fruit and bubbles is the perfect pre-dinner tipple that gets the evening off to a sparkling start and sets the tone for things to come. We asked Julia Moiseenkova at Malmaison for her favourite recipe, which couldn’t be simpler or more delicious.
• 12.5ml Crème de Cassis
• 1 blackberry
• Pour the Crème de Cassis into a champagne flute
• Add 1 whole blackberry
• Pour the Champagne slowly over the back of a bar spoon, so it ‘sits’ on top of the Crème de Cassis
• Serve with a cocktail stirrer for mixing