Kir Royale
材料
- Creme De Cassis 1 part
- Champagne 5 parts
手順
Pour Creme de cassis in glass, gently pour champagne on top
キール・ロワイヤルはクラシックなキールのシャンパンバージョンで、スチールホワイトワインをスパークリングシャンパンに置き換えて、泡立つ祝祭的なアペリティフを作り出します。クレーム・ド・カシスは宝石のような深いピンク色と豊かなブラックカラントの甘さを加え、シャンパンのキリッとした酸味と繊細な泡と美しいコントラストを生み出します。フランスのブラッスリー文化の典型的なお祝いの飲み物です。
History & Origins
Kir Royale evolved from the original Kir aperitif popularized by Mayor Félix Kir of Dijon in the 1950s, with the substitution of Champagne for still wine elevating it to a luxury tier. The 'Royale' designation refers to the Champagne's prestige, and the drink became associated with sophisticated French celebration culture through the 1960s and 1970s. It remains a staple of upscale bars and brasseries worldwide.
Tasting Notes
Aroma: Fine Champagne bubbles carry aromas of apple, brioche, and blackcurrant, with the cassis lending a deep berry sweetness. Palate: Effervescent and elegantly balanced — the Champagne's crisp acidity and yeasty complexity are softened by the cassis's rich blackcurrant sweetness, creating a drink that is both refreshing and indulgent. Finish: Clean and dry, with Champagne's acidity and a lingering cassis fruitiness.
Pro Tip
Pour the crème de cassis into a chilled flute first, then tilt the glass and pour the Champagne slowly down the side to preserve maximum effervescence.
使用テクニック
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