Kir
Updated June 10, 2024
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Ingredients
- Scant ½ ounce crème de cassis
- 5 to 6ounces dry white wine, chilled
Nutritional analysis per serving (1 servings)
175 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 0 grams protein; 9 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a wine glass, combine the cassis and wine. Serve immediately.
Private Notes
Comments
My Kirs are excellent, since I use my home-made crème de cassis, which turns out to be easy to make. But really easy. (Google a few recipes.) Better yet, it comes from my equally-easy black currant bushes. You can process the juice (after it macerates in vodka for a month or few) with a lot less sugar than you get in the commercial version. That in turn widens the range of wines you can use, without the drink getting too sweet.
A twist from a wide swathe of lemon peel adds a fine perfumed note.
Come on people—no one is making homemade creme de cassis. This is a good recipe because it told me just how little Liqueur I should add to a vermouth cassis (essentially just a dash!). With some frozen blueberries, my vermouth cassis was a perfect light cocktail for the end of summer. I’ll next try it with the variations listed here.
Come on people—no one is making homemade creme de cassis. This is a good recipe because it told me just how little Liqueur I should add to a vermouth cassis (essentially just a dash!). With some frozen blueberries, my vermouth cassis was a perfect light cocktail for the end of summer. I’ll next try it with the variations listed here.
I love the idea of vermouth (dry?) and frozen blueberries with creme de cassis. Trying that this week. Thank you!
My Kirs are excellent, since I use my home-made crème de cassis, which turns out to be easy to make. But really easy. (Google a few recipes.) Better yet, it comes from my equally-easy black currant bushes. You can process the juice (after it macerates in vodka for a month or few) with a lot less sugar than you get in the commercial version. That in turn widens the range of wines you can use, without the drink getting too sweet.
A twist from a wide swathe of lemon peel adds a fine perfumed note.
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