Kir Royale is a classic French cocktail that is simple to make, looks amazing and tastes delicious.
It’s made with Champagne and Crème de Cassis. Crème de Cassis is a liqueur made from black currants.
Crème de cassis substitutes
If you don’t have Crème de Cassis, you can substitute Crème de Cassis with:
- Chambord – a French liqueur made from black raspberries
- Crème de Framboise – a raspberry liqueur
- Kirsch – a brandy made with Morello cherries
- Any blackcurrant syrup or cordial can be used as a non-alcoholic substitute for Crème de Cassis.
What Champagne to use for Kir Royale
Use a dry Champagne or sparkling wine. The Crème de Cassis will add enough sweetness.
The Champagne can be substituted for any sparkling wine – Prosecco, Crémant, Cava etc.
Ensure the Champagne or sparkling wine is chilled before you make the recipe. Champagne and sparkling wines should be well chilled (6-10°C or 43-50°F).
Opening Champagne correctly can be something of an art. So, if you are unsure of what to do, it is worth learning how to open Champagne safely and quietly.
Kir Royale variations
There are lots of variations and substitutions that can be used for this recipe:
- Substitute white wine to make a Kir.
- Use Chambord and it is called a French Kir Royale or Chambord Kir Royale.
- Use a sparkling wine instead of Champagne to make Kir Pétillant (Pétillant means mildly and slowly effervescing).
Kir Royale cocktail recipe
- 1/2 ounce Crème de Cassis 14 ml or 1 tbsp approx
- Champagne or sparkling wine
- 2 or 3 berries to garnish (optional)
- Add crème de cassis to a Champagne flute.
- Top with chilled Champagne or sparkling wine.
- Garnish with berries (optional)