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Burgundy, France · French

Kir Royale (Crème de Cassis & Champagne)

The elegant French apéritif: a measure of blackcurrant crème de cassis topped with cold champagne. Deep jewel-pink, lightly sweet and effortlessly chic — two ingredients, one minute, endless occasion.

By Table & Traditions Editors

Published July 11, 2026

A jewel-pink Kir Royale in a champagne flute with fine bubbles and a lemon twist, elegant soft light.

The Kir is named after Félix Kir, a canon and mayor of Dijon who popularised the local apéritif of Burgundian blackcurrant crème de cassis topped with white wine. Swap the still wine for champagne and it becomes the Kir Royale — the dressed-up, celebratory version, deep pink and gently sweet. It remains one of the most effortlessly elegant things you can pour: two ingredients, no equipment, pure occasion.

Yield
Makes 1
Prep
2 min
Cook
0 min
Total
About 2 min
Difficulty
Easy

The Kir Royale is French elegance in two ingredients: a measure of blackcurrant crème de cassis topped with cold champagne. Deep jewel-pink, lightly sweet and effortlessly chic — the celebratory, sparkling version of the Burgundian Kir.

Cassis first, champagne slow

Pour the dense cassis into a chilled flute, then top slowly with dry champagne down the side of the glass. It mixes as it pours — no stirring, no fuss.

A little cassis goes far

Start with just ½ oz and adjust. The goal is a whisper of blackcurrant under dry bubbles, not a sweet drink. Prosecco or cava make a fine, thriftier version.

One of the spritz & champagne family

It joins the Mimosa, Bellini and French 75 in the spritz & champagne family — bubbles as a canvas for a single bright flavour.

Ingredients

Makes
1
  • 15 ml (1/2 oz) crème de cassis A good blackcurrant liqueur; a proper crème de cassis de Dijon is worth it. Adjust to taste.
  • 120 ml (4 oz) champagne Well chilled and dry (brut). A good dry prosecco or cava works too.
  • a lemon twist or a few fresh blackcurrants/berries, to garnish (optional)

Method

Tap a step’s number to check it off as you go.

  1. Pour the crème de cassis into a chilled champagne flute.

    Why: Adding the dense, sweet liqueur first lets the champagne mix into it as you pour, so no stirring is needed.

  2. Top slowly with cold champagne.

    Why: A slow pour down the side of the flute preserves the bubbles and lets the drink gently combine into its jewel-pink colour.

  3. Garnish with a lemon twist or a few berries if you like, and serve immediately.

    Why: It's best cold and freshly poured, while the bubbles are lively.

A quick, anonymous tap — no review needed.

Variations

  • Kir (still)

    Use dry white wine (traditionally a Burgundian Aligoté) instead of champagne for the original, everyday Kir.

  • Kir Impérial

    Swap the cassis for framboise (raspberry liqueur) for a Kir Impérial, or Chambord for a rounder berry note.

  • The spritz & champagne family

    Explore the other bubbles — the Mimosa, Bellini and French 75.

Serving & Storage

A classic dinner-party opener and celebration pour. Elegant, lightly sweet and quick to make for a crowd.

Pairs with: Canapés, Pâté, Soft cheese, Fruit tart.

Storage: Make to order; champagne cocktails go flat quickly, so pour just before serving.

Nutrition

Per serving (1 drink (~135 ml))

Calories
150
Protein
0 g
Carbs
11 g
Fat
0 g
Fiber
0 g
Sugar
9 g
Sodium
0 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

What's the difference between a Kir and a Kir Royale?

A Kir uses still dry white wine; a Kir Royale uses champagne (or another sparkling wine). The Royale is the more festive, celebratory version — same blackcurrant crème de cassis base, but with bubbles.

How much cassis should I use?

Start with about 15 ml (½ oz) per glass and adjust to taste. Too much makes it cloying and syrupy; the idea is a whisper of blackcurrant colour and sweetness under dry champagne, not a sweet drink.

Do I have to use champagne?

No — a good dry prosecco or cava makes an excellent, more affordable Kir Royale. Just keep it brut (dry) so the cassis provides the sweetness, and serve it very cold.

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Further reading