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 PoirotFollow me on social media or get in touch