Type: sparkling (IBA version) Alcoholic level: alcoholic Basic liqueur: Dry White Wine Equipment: directly in the glass Glassware: Paris Goblet Garnish: undecorated
- 9/10 Dry White Wine
- 1/10 Crème de Cassis
How to make itLet the glass cool for 20 minutes in the freezer. Pour in Crème de Cassis and then wine that must be very cold. The cocktail is ready.
Variations and noteYou can serve it before a meal. It's of French origin. Its name derives from a priest, Canon Felix Kir, who fought in the Second World War and then was elected major of Dijon from 1945 to 1965. In this period he used to offer this cocktail, his favourite.