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Cocktail card
Type: sparkling (IBA version)
Alcoholic level: alcoholic
Basic liqueur: Dry White Wine
Equipment: directly in the glass
Glassware: Paris goblet
Garnish: undecorated
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Ingredients
9/10 Dry White Wine
1/10 Crème de Cassis
How to make it
Let 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
You 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.
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