The Kir

The drink is named after the Abbe, Felix Kir, Kir (1876 - 1968), Resistance hero and wartime Mayor of Dijon. In France it is usually drunk as an apéritif before a meal or snack. Originally the wine used was Bourgogne Aligoté, a lesser white wine of Burgundy. Nowadays, various white wines are used throughout France, according to the region and the whim of the barkeeper. Many prefer a white chardonnay-based Burgundy, such as Chablis.

Ingredients-------------------Qty
Crème de Cassis-------------1 tsp
Dry white wine ( Chilled)-----1 wine glass

Method

Drop the cassis into a wineglass and pour the chilled white wine over it. If mixing a kir royale, use a champagne flute.

Besides the basic Kir, a number of variations exist:

Kir Royal - made with Champagne
Kir Pétillant - made with sparkling wine
Cardinal - made with red wine instead of white
Kir Imperial - made with raspberry liqueur instead of cassis, and Champagne
Kir Normand - made with Normandy cider instead of wine.
Kir Breton - made with Breton cider instead of wine.
Cidre Royal - made with cider instead of wine, with a measure of calvados added