Black Currant and Cassis Cocktail

The first time I encountered a Kir was at a tiny bistro in Lyon, where the owner simply poured it without asking what I wanted. That deep purple liquid in the bottom of the glass caught the afternoon light, and when she topped it with white wine, watching the colors swirl together felt like witnessing a small magic trick.

I once served these at a last minute gathering when friends dropped by unexpectedly. My crème de cassis had been hiding in the back of a cabinet for months, probably from a dinner party I never hosted. Everyone asked for the recipe, and I had to confess it was just two ingredients and a little bit of faith.

Ingredients

• Crème de cassis: This blackcurrant liqueur from Burgundy is the heart of the drink, and investing in a good quality bottle makes all the difference
• Dry white wine: Something crisp like Sauvignon Blanc or traditionally Aligoté lets the cassis shine without competing
• Fresh blackcurrants or lemon: These garnishes are optional but they make the glass look as intentional as it tastes

Instructions

Chill your glasses:

Cold glasses keep the drink refreshing longer and show you care about the details

Measure the crème de cassis:

Pour 50 ml into each chilled glass, watching that beautiful dark purple settle at the bottom

Add the wine:

Gently top each glass with 150 ml of chilled white wine, pouring slowly down the side

Stir gently:

Give it just one or two careful swirls to marry the flavors without losing the wines character

Finish and serve:

Add ice if you like, tuck in a garnish, and carry these to your guests immediately

Save

This drink became my go to host gift after showing up empty handed to a friends housewarming years ago. I stopped at a corner shop, grabbed a bottle of cassis, and the host happened to have white wine. We spent the evening on her balcony making variations, and neither of us remembers what we ate, only that we felt terribly sophisticated doing it.

Making It Sparkling

Replace the still white wine with Champagne or any dry sparkling wine, and suddenly you have a Kir Royale. The bubbles change everything, carrying those blackcurrant notes upward in each sip.

Choosing Your Wine

I have used everything from expensive white Burgundy to grocery store Sauvignon Blanc, and honestly, the cassis is strong enough to make almost any dry wine work. Save the premium bottles for drinking straight.

Scaling for Crowds

When I host larger parties, I mix a pitcher ahead of time with the proper ratio, keeping it chilled until guests arrive. This works beautifully as long as you serve it within an hour or two.

• Stir the pitcher right before pouring, as the cassis settles
• Have extra wine on hand, as guests inevitably ask for a lighter pour
• Label your pitcher if serving other cocktails alongside

Save

Raise your glass to the beauty of simple things done well. Sometimes the best drinks are the ones that let you return to the conversation instead of tending the bar.

Recipe FAQs

→ What type of white wine works best?

Dry white wines like Sauvignon Blanc or Aligoté are traditional choices. Their crisp acidity balances the sweet blackcurrant liqueur beautifully.

→ Can I make this sparkling?

Absolutely. Substitute the still white wine with Champagne or dry sparkling wine to create a Kir Royale variation.

→ How do I adjust the sweetness?

Increase the crème de cassis for a sweeter drink, or add more wine for a drier, lighter taste. The classic ratio is approximately 1 part liqueur to 3 parts wine.

→ Should I serve this with ice?

Ice is optional. Traditionally, Kir is served without ice in chilled glasses, but adding ice cubes creates a colder, more diluted version perfect for warm weather.

→ What appetizers pair well?

Light appetizers like goat cheese crostini, olives, or fresh fruit complement the sweet-tart flavors. The drink also pairs nicely with mild cheeses and crackers.