Toast the New Year with a Kir

Happy New Year! Let’s celebrate with a toast and the story behind it!

Once upon a time, in fact during World War II, Canon (priest) Félix Kir became a hero of the French Resistance. After the war he served as mayor of Dijon and was a well-loved proponent of local products, including the regional wines and the blackcurrant liqueur called crème de cassis. Naturally, when he combined the two, people took notice!

His liquid creation, called Kir after the canon himself, became a staple of French Sunday lunches and brunches, the combination of dry wine and sweet liqueur forming a delicious aperitif. A Kir Royale will stand in on special occasions, replacing the wine with a dry champagne. There is even a Kir Imperial, which further ups the refinement level by using Chambord, a very nice liqueur indeed (if black raspberry instead of blackcurrant).

Kir RoyaleSometimes people will make variations on the Kir by using a raspberry, blackberry, or even peach or strawberry liqueur in place of the crème de cassis. I am uncertain if it is still a Kir at that point, but I can definitely vouch for the excellent flavor. There are also versions with cider or other things instead of wine. I’ll have to try them out.

I should probably mention that the Kir is descended from a drink called “blanc-cassis” which used red wine and much more liqueur: clearly a sweeter drink! But more on that another time, perhaps.

Again, be sure to use a dry, acidic wine, preferably without oaking or other aromatic features. Canon Félix’ local wine was Aligoté, but if (as is likely) that is not easily available to you, a dry, unoaked, and inexpensive Sauvignon Blanc will do just fine.

Now, most people (brunch bartenders) tend to mix a far too sweet Kir, which clobbers the flavor and freshness, not to mention making it rather too alcoholic for its purpose. Bartending school taught me to use 4 oz. wine and ½ oz. liqueur, which is a very light hand but works. These days I like about 1 oz. liqueur to 4 oz. wine, or if you prefer, an 80%-20% ratio. After you’ve made a few and decided what you like best, you will be able to judge it based on the color alone, which should be a lovely pale shade.

I’ve seen it garnished with berries, as in the image above, but the “official” garnish is a lemon twist. I’d call having a garnish optional, since it really doesn’t need one.

One last note: It will mix best if the wine is chilled and the liqueur is room temperature.

Kir
· wine, chilled
4 dry white wine (chilled)
1 crème de cassis
– lemon twist (opt.)

Kir Royale
· champagne, chilled
4 champagne (chilled)
1 crème de cassis
– lemon twist (opt.)

Kir Imperial
· champagne, chilled
4 champagne (chilled)
1 Chambord
– lemon twist (opt.)

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