Kir Royale

Pro tips

• Use a 10:1 champagne-to-cassis ratio (5.5 oz to 0.5 oz) for balanced flavor; too much cassis overpowers the wine's delicacy.
• Pour cassis into a chilled flute first, then top gently with champagne to preserve bubbles and create visual layering.
• Serve immediately after mixing—carbonation dissipates quickly once champagne and liqueur combine.
• Chill all components (glass, champagne, even the cassis bottle) before mixing for optimal taste and presentation.

Substitutions

• Crème de Cassis → Chambord (shifts flavor to blackberry; use same 0.5 oz measure)
• Champagne → Prosecco or other dry sparkling wine (reduces cost while maintaining character)

Storage & make-ahead

Kir Royale must be consumed immediately after preparation; it cannot be stored or made ahead.

Equipment

champagne flute or coupe glass · bar jigger or measuring spoon (0.5 oz measure)

What's the difference between Kir and Kir Royale?

Kir uses white wine instead of champagne. Kir Royale substitutes champagne or sparkling wine for a more celebratory, effervescent drink.

Can I make Kir Royale ahead of time?

No. Mix immediately before serving to preserve carbonation and prevent the cassis from oxidizing the champagne.

What type of champagne should I use?

Any dry champagne or quality sparkling wine works. Avoid overly sweet varieties, which will clash with the cassis.

What's a good substitute for crème de cassis?

Chambord (blackberry liqueur) or raspberry liqueur can replace cassis, though the flavor profile will shift from blackcurrant to berry.

How do I chill the glass properly?

Refrigerate the champagne flute for 15 minutes, or fill it with ice water while preparing the drink, then empty before pouring.