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Recipes & Menus |
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| Kir Royal |
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| by Doug |
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| Preparation Time |
0 hours 00 minutes |
| Cooking Time |
0 hours 00 minutes |
| Total Time |
0 hours 00 minutes |
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| Servings |
Makes 1 servings |
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| USA Ingredient List |
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Metric Ingredient List |
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| There is no review on this recipe |
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| Ingredients |
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- Cassis (15-30 ml)
- Champagne (about 150 ml)
- Flute or Champagne Glass
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| Preparation |
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Pour the Cassis into the wine glass
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Add the Champagne
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If the Cassis is added first, it is evenly mixed with the champagne. If the champagne is added first, the Cassis is not evenly mixed (due to the smaller volume of Cassis relative to the Champagne). The former approach gives a more even taste and is preferable from that perspective whereas the latter approach gives a more pleasing appearance with the uneven mixing of the Cassis resulting in a fine pink at the bottom of the glass shading up to a bright red at the top.
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| Additional Notes |
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There are two types of Kir. One is made with wine (and is simply known as "Kir") while the other is made with Champagne (and is known as "Kir Royal"). In France, a standard wine glass is always used for Kir, with the flute being reserved for Kir Royal. Search on Kir to get recipes for Kir instead of Kir Royal.
The official recipe for Kir Royal calls for one-third Cassis and two-thirds Champagne. However, most people find that this is far too strong in terms of taste, sweetness and alcohol contents. A ratio of one part of Cassis to 5 parts of Champagne is preferred by most people.
As this recipe uses 150ml of wine per glass, a standard sized wine bottle is enough for 5 servings (5 glasses).
A less expensive version of this recipe is to use sparkling wine instead of Champagne. Although it is not officially Kir Royal unless Champagne is used, if a good quality dry sparkling wine is used it can taste just as good and at a lower cost.
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