Back in the mid-70s, my husband and I visited Paris...in August. We found Chez les Anges which was open that month. The suggested aperitif was called "badule" and was champagne with Eau de Vie de Framboise. Would that have been just the house variation of Kir?
My favorite kir uses “cheap” chardonnay (those big bottom shelf bottles at super) with good crème de cassis; all shaken with ice and a squeeze of lemon juice... Best served in a big goblet with ice...and a cherry.
So very refreshing after busy summer day!
And then can get into supper preps, good wine, etc!
Thanks for the reminder to have a Kir . I had forgotten the drink but, always enjoyed having a light wine cocktail. When I was buying a house in Delaware in 1980, my realtor invited us to her home for dinner. I remember steamed mussels and the kir. All was delicious and made it easier to decide on buying a home with a 14% mortgage rate!
Those were many long years ago and life has definitely changed in many ways but, the Kir is still memorable and delightful!!
So timely for me, on my way to Paris and the Riviera! It also reminds me of my mother who loved serving Kir Royale for Christmas brunch (and, of course, we continue her tradition.) Thank you for this and all your posts. I’ve been reading your newsletter, blogs and cookbooks for years.
When I was a student in Paris in the late '70s (!), my American friends introduced me to the "blanc cassis" at Le Select. I felt very French and sophisticated ordering it. I never heard it called a kir until sometime later.
Is a “kir royale” made with champagne instead of a still wine an American invention? I’ve drunk kir in France, but I’ve never seen a kir royale on a menu. In Menton I was served a kir with a piece of lemon zest and on ice. Are there other variations?
I'm pretty sure the Kir Royal is French. Not sure how it was invented but it's a great drink too..and yes, there are other variations with various fruit syrups, like peach.
But isn’t a kir by definition made with creme de cassis? If one uses a different fruit syrup, it the cocktail still a kir? I understand the beverage was invented during WW II by Felix Kir.
Thanks, David! Timely subject since we will be in Paris in a week. I want to drink less alcoholic drinks while there and I had totally forgotten about the kir! Duh!
Current Cassis is really lovely - glad you like it too. (Although you might want to keep it in the refrigerator, once opened, although there may be indications on the bottle for storage.)
Fascinating! Kir was what we drank to feel “French” when I was a student in Nantes in the late 90’s. It being Nantes, the white wine was Muscadet or Gros plant (another local white wine, simple and cheap). I invented a new kir at home, made with leftover rosé! It’s very fruity. Interesting to read that it’s made with red wine in some places too.
Traveling to NY this week and going to pick up a bottle of C. C A S S I S Who knew?
Back in the mid-70s, my husband and I visited Paris...in August. We found Chez les Anges which was open that month. The suggested aperitif was called "badule" and was champagne with Eau de Vie de Framboise. Would that have been just the house variation of Kir?
Fond memories of a my first Kir at the Willard in DC, the twist of lemon made a lovely addition.
I have a bottle of Catskill New York Current Cassis that I think might just soon disappear!!
Thanks for the inspiration and recipe :-))
My favorite kir uses “cheap” chardonnay (those big bottom shelf bottles at super) with good crème de cassis; all shaken with ice and a squeeze of lemon juice... Best served in a big goblet with ice...and a cherry.
So very refreshing after busy summer day!
And then can get into supper preps, good wine, etc!
Thanks for the reminder to have a Kir . I had forgotten the drink but, always enjoyed having a light wine cocktail. When I was buying a house in Delaware in 1980, my realtor invited us to her home for dinner. I remember steamed mussels and the kir. All was delicious and made it easier to decide on buying a home with a 14% mortgage rate!
Those were many long years ago and life has definitely changed in many ways but, the Kir is still memorable and delightful!!
I had my first Kir on my first trip to Paris in 2013, I felt très chic.
So timely for me, on my way to Paris and the Riviera! It also reminds me of my mother who loved serving Kir Royale for Christmas brunch (and, of course, we continue her tradition.) Thank you for this and all your posts. I’ve been reading your newsletter, blogs and cookbooks for years.
I have always loved a good Kir or even a Kir Royale if I am feeling really festive, and I always add ice to my Rosé!
Delicious and refreshing.
When I was a student in Paris in the late '70s (!), my American friends introduced me to the "blanc cassis" at Le Select. I felt very French and sophisticated ordering it. I never heard it called a kir until sometime later.
Beautiful. Love the drinking book x
Thanks!!
Is a “kir royale” made with champagne instead of a still wine an American invention? I’ve drunk kir in France, but I’ve never seen a kir royale on a menu. In Menton I was served a kir with a piece of lemon zest and on ice. Are there other variations?
I'm pretty sure the Kir Royal is French. Not sure how it was invented but it's a great drink too..and yes, there are other variations with various fruit syrups, like peach.
But isn’t a kir by definition made with creme de cassis? If one uses a different fruit syrup, it the cocktail still a kir? I understand the beverage was invented during WW II by Felix Kir.
Thanks, David! Timely subject since we will be in Paris in a week. I want to drink less alcoholic drinks while there and I had totally forgotten about the kir! Duh!
..enjoy your trip!
Love a Kir and Current Cassis is on my bar cart.
Current Cassis is really lovely - glad you like it too. (Although you might want to keep it in the refrigerator, once opened, although there may be indications on the bottle for storage.)
Great way to start the day any day !
Fascinating! Kir was what we drank to feel “French” when I was a student in Nantes in the late 90’s. It being Nantes, the white wine was Muscadet or Gros plant (another local white wine, simple and cheap). I invented a new kir at home, made with leftover rosé! It’s very fruity. Interesting to read that it’s made with red wine in some places too.
Yes, the red wine version is known in Burgundy but outside of the region you don't see it very often