Kir Royale

Pro tips

• Use chilled champagne and chill your glass beforehand to preserve carbonation and keep the drink cold.
• Pour cassis first, then add champagne slowly to control sweetness and admire the gradient color shift.
• Taste as you go—cassis intensity varies by brand; start with a small splash and adjust upward.
• Serve immediately after mixing to enjoy full effervescence and prevent flavor dilution.

Substitutions

• Champagne → Prosecco or Cava (lighter, less costly alternative)
• Crème de cassis → Chambord or crème de framboise (shifts to black raspberry or raspberry notes)
• Crème de cassis → Crème de violette (floral, different flavor profile)

What's the difference between Kir and Kir Royale?

Kir uses dry white wine as the base, while Kir Royale substitutes champagne for a more luxurious, bubbly version.

How much crème de cassis should I use?

A splash (typically ¼ to ½ oz) per 6 oz champagne; adjust to taste—more cassis for sweetness, less for subtlety.

Can I make Kir Royale ahead of time?

No; mix just before serving so the champagne stays carbonated. Prep ingredients in advance if hosting.

What's a good substitute for crème de cassis?

Chambord (black raspberry liqueur) or crème de framboise work, though they shift the flavor profile slightly.

What type of champagne works best?

Use a dry champagne (Brut or Extra Brut); sweeter varieties make the drink overly sugary.