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.
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.