A few months back, we stumbled upon the brunch experience at Wistaria Restaurant, and noticed a cocktail on the menu that we were strangely unfamiliar with: the Kir Royale. Upon badgering our poor waiter, we discovered that it was a champagne cocktail made with Créme de Cassis (a currant liqueur). Sign us up.
After several glasses amongst us, and more badgering, our lovely waiter delivered us enlightenment in the form of this hastily-scrawled recipe.
To make one of these lovely, lovely cocktails, you will need:
-1 bit of orange peel, to rub the inside of the glass before pouring, and also to use as garnish
-1 blackberry, or other berry for floating prettiness
-1 oz Créme de Cassis liqueur (or some other sort of dark berry liqueur would do just fine)
-Extra-dry champagne/sparkling wine
According to the waiter, you’ve got to rub the inside and the rim of the glass with the orange peel, and then let the glass rest. Then you pour in your liqueur, top with champagne, and float your garnish. It’s as simple and brilliant as that.
The Texan sips his manly drink with proper form.
Tagged: black currant liqueur, brunch cocktails, cassis liqueur, champagne, champagne cocktail, champagne sparkling wine, cocktail, créme de cassis, currant liqueur, kir royale, sparkling wine
[...] some fresh eggs from the Ladybirds, and something a little bubbly to drink (perhaps a pretty pink Kir Royale? My new favorite [...]
Love these cocktails but didn’t know how to make them, thanks for sharing!