Kir Royale
原料
- Creme De Cassis 1 part
- Champagne 5 parts
调制步骤
Pour Creme de cassis in glass, gently pour champagne on top
皇家基尔是经典基尔鸡尾酒的香槟版本，用起泡香槟取代静止白葡萄酒，打造出一款充满气泡的节日开胃酒。黑醋栗奶油利口酒赋予饮品宝石般的深粉红色和浓郁的黑醋栗甜味，与香槟清脆的酸度和细腻的气泡形成美丽的对比。这是法国小酒馆文化中最具代表性的庆典饮品。
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.
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