Ingredients
Dry White Wine90 ml
Crème de Cassis10 ml
Glassware
wine
Chilled.
Method
- 1
Pour the Crème de Cassis into a chilled wine glass.
- 2
Top up with cold dry white wine.
- 3
Gently stir once to combine.
- 4
Serve immediately.
From the Bartender
The classic Kir uses a Burgundian Aligoté - its naturally high acidity and lean body make it the ideal foil for the sweetness of the cassis. Named after Félix Kir, mayor of Dijon, who popularized the drink after World War II.
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