Kir Royale – ah happy thought! And this is the first entry here for a long time. It had begun with a wish to start a daily meditation on what interests me at the time. Some how this was to replace the daily pages that I’ve got out of the habit of writing. So, I wanted to find an image that summed up what was in my head right then.
I started a search on “Proustian bubbles,” of all things. It was an expression used by a friend on drinking a glass of Kir Royale a very long time ago. It had led led to a discussion of Proust and set me off on the mammoth task of reading À la recherche du temps perdu (In Search of Lost Time) as a challenge. There had been a time when I would have tried reading it in French. But that time had long passed.
Anyway, my search led not to picture of the lovely drink, but to a review of Le Grand Hotel Cabourg and a picture of the room used by Marcel Proust. Marcel often stayed in room 414 on the fourth floor. He invokes the place in À la recherche with Cabourg dressed up as Balbec.
After my own warm memory I suppose now I should provide you with a recipe for Kir Royale. It is the simplest of cocktails but really quite delicious.
- 1 to 2 Tablespoons crème de cassis (currant liqueur) or cranberry liqueur
- 4 to 6 ounces champagne or sparkling wine – Prosecco works well
How to Make It
For each cocktail, pour the crème de cassis into a champagne flute or coupe . Those with a sweet tooth add two table spoon of crème de cassis or more to their taste. Top up with champagne or sparkling wine.
Kir Royale is named after Félix Kir, a one-time mayor of Dijon in Burgundy, who helped popularize the white-wine version of the drink. Crème de cassis is made from blackcurrants that are crushed and soaked in alcohol, with sugar then added. It is a specialty of Burgundy, but also made in Anjou, England, Luxembourg, Alberta, Quebec and, oddly for me,Tasmania. It is claimed to be the favourite drink of Hercule Poirot