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.
My American husband, whose mother was French, occasionally adds water to his red wine as he did when introduced to wine as a young boy when he visited his French grandfather. I read this article out loud to him and he was delighted with it! Thank you, David. 🍇
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?
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!
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.
My American husband, whose mother was French, occasionally adds water to his red wine as he did when introduced to wine as a young boy when he visited his French grandfather. I read this article out loud to him and he was delighted with it! Thank you, David. 🍇
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
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?
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!
Love a Kir and Current Cassis is on my bar cart.
Great way to start the day any day !