Culinary Institute of America Recipe
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Kir Royale

Crème de cassis, a deep-red liqueur made from black currants, was first made by French monks in the 16th century as a cure for snakebites and jaundice. Try other fruit-flavored liqueurs (peach, orange, or raspberry) instead of cassis if you like.
Kir Royale recipe by The Culinary Institute of America



Makes 8 Servings

  • 1 cup crème de cassis
  • Two 750-ml bottles champagne or sparkling wine
  • 16 blackberries


  1. Add 2 tablespoons of crème de cassis to each glass. Pour in enough champagne to fill the glasses one-quarter of the way with champagne; allow the bubbles to settle. Add more champagne to fill the glasses three-quarters full. Garnish each glass with two blackberries. Serve at once.

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