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Kir Royale
Recipe:
150 ml champagne
10 ml crème de cassis
How to:
Fill a champagne flute with the crème de cassis and then add champagne. Garnish with: lemon twist
Served in Champagne Flute
Facts:
Right after WWII, the rince-cochon (literally pig rinse) was a way to market local Dijon products: crème de cassis and aligoté, a light white wine. Later renamed Kir, it became one of the most popular mixed drinks in France when the aligoté was replaced by champagne.
Source:Museum Of The American Cocktail Pocket Recipe Guide
