Right then, darlings, let me tell you about the Kir Royale—the cocktail equivalent of slipping into a little black dress and pearls. It's what you sip when you want to feel absolutely fabulous without breaking the bank on a bottle of vintage Champagne. Just two ingredients, both French, both utterly divine. C'est magnifique, and frankly, it's my go-to when I want to pretend I'm at a Parisian café rather than my slightly cramped London flat.
Ooh la la, what you'll need to sip like the sophisticated Parisians! First up, you'll need some bubbly - a good quality Champagne or sparkling wine will do the trick. And of course, a splash of crème de cassis, that sweet, velvety black currant liqueur. Pair these two beauties together, and you've got yourself a Kir Royale worthy of the Champs-Élysées!
Chill your flute – Pop your Champagne flute in the fridge for 10 minutes before you start. Cold glass keeps the bubbles lively and prevents your drink from going flat faster than a bad Tinder date.
Pour the cassis first – Add 15-20ml of crème de cassis to the bottom of your chilled flute. Start with less if you prefer a drier cocktail; add more if you've got a sweet tooth. The cassis is denser than Champagne, so it'll settle nicely at the bottom.
Top with Champagne – Slowly pour your well-chilled Champagne over the cassis, tilting the glass slightly to preserve those precious bubbles. Aim for about 120-150ml, leaving a bit of room at the top because nobody likes a spillage.
Give it a gentle stir – Use a bar spoon to give the drink one delicate stir. You want to blend the cassis and Champagne just enough to create a beautiful gradient from deep purple to golden bubbles. Don't go mad with the stirring—you're not making scrambled eggs.
Garnish (optional) – If you're feeling fancy, drop in a fresh blackcurrant or two, or add a twist of lemon peel for a citrus note. Totally optional, but it does make you look like you know what you're doing.
Serve immediately – This is a drink to be enjoyed fresh and fizzy. No dawdling!
Let's talk bubbles, shall we? Proper Champagne is divine, but you don't need to mortgage your flat for a Kir Royale. The cassis brings plenty of flavour, so you can absolutely get away with a good-quality Crémant or even a decent Cava. Here's what I recommend:
Crémant de Bourgogne or Crémant de Loire – Made using the same method as Champagne but from outside the Champagne region, so much more affordable. Lovely crisp acidity and fine bubbles. Spot on for cocktails.
Cava Brut – Spanish sparkling wine with bright fruit and refreshing fizz. Not French, but nobody's perfect.
Non-vintage Champagne – Brands like Nicolas Feuillatte, Taittinger, or Moët & Chandon. Elegant, toasty, and absolutely lovely in a Kir Royale.
Prosecco Superiore DOCG – Italian option with floral aromatics and light body. Works beautifully with the fruity cassis.
Vintage Champagne or a prestige cuvée like Bollinger or Veuve Clicquot. Rich, complex, and frankly too good to mix—but if you're feeling utterly decadent, go for it. I won't judge. Much.
Not all crème de cassis is created equal, darlings. The cheap stuff can taste like cough syrup, while the good stuff is rich, jammy, and utterly luscious. Look for Dijon-made cassis with "Crème de Cassis de Dijon" on the label—it's protected by geographical indication, which means it's the real deal. Brands like L'Héritier-Guyot or Gabriel Boudier are absolutely brilliant. Yes, they cost a bit more (£15-25/$20-30 per bottle), but one bottle makes about 25 cocktails, so it's hardly breaking the bank.
A proper Kir Royale demands a proper Champagne flute—tall, slender, and elegant. The narrow shape concentrates the bubbles and aromatics, so you get that gorgeous cassis-and-Champagne perfume with every sip. If you're feeling extra chic, use a vintage coupe glass (the wide, shallow kind Gatsby would've approved of). It's less practical for preserving bubbles, but mon Dieu, it looks fabulous in photos.
As for garnishes, keep it simple: a few fresh blackcurrants, a lemon twist, or nothing at all. The drink is stunning on its own—that deep purple fading into golden bubbles is visual poetry.
The Kir Royale is a classic apéritif—meant to awaken the appetite before a meal. Pair it with light, elegant nibbles:
The French take their aperitif hour seriously, and honestly, we could all learn a thing or two from them. L'heure de l'apéro isn't just about the drink—it's about slowing down, gathering with friends, and savouring the transition from day to evening. It's that magical window before dinner when you're allowed (encouraged, even) to sip something bubbly and nibble on delicious little bites without guilt.
The Kir Royale embodies this philosophy perfectly. It's light enough not to spoil your appetite, festive enough to feel like a celebration, and dead simple to make—which means you can spend more time chatting and less time faffing about behind the bar.