On this episode of Master Your Glass, we cover the Kir and the Kir Royale The Kir originated in Burgundy, France. It is named after the priest Canon Félix Kir, who was a French hero during World War 2, and the Mayor of the Burgundian town Dijon from 1945 to 1968. 

History tells us that he created the drink by mixing the local white wine made from the Aligoté grape a neutral, bone dry, acidic, wine with the local blackcurrant liqueur Crème de Cassis.Crème de Cassis is a deeply colored, viscous, sweet liqueur, which is made by macerating crushed blackcurrants in eau-de-vie.   Kir Royale, differs from Kir in that it is made using Champagne, rather than the Aligoté white wine. 

Hence it is more expensive to make and typically reserved for celebrations and special occasions. 

#falldrinks #holidaydrinks #mixology  

KIR:

• Chill a white wine glass  

• ¾ oz (45ml) of Lejay Crème de Cassis  

• 4 oz (120ml) of very gold Aligote white wine (or other dry white wine) 

• Stir and enjoy!  

• No garnish – Optional Raspberry  

KIR ROYALE: 

• Chill a champagne flute 

• ¾ oz (45ml) of Lejay Crème de Cassis  

• 4 oz (120ml) of very cold Champagne  

• No garnish – Optional Blackberry  

Throughout the years, the Kir has turned into a family of cocktails the several variations. Most notably is the Kir Cardinal made with red wine instead of white or the Kir imperial which is made with Raspberry Liqueur and Champagne.   

Special thanks to:  

Ryan McGinnis  

Chris Depersio 

Scott James  

Produced and Directed: Michael Gaskell 

Associate Producer: Devin Kolovich 

Filmed at MG Studio (Las Vegas) mgstudio.com