A variant of a Kir, named for the French mayor who sweetened his white wine with a black currant liqueur, the Royale replaces wine with Champagne for a simple but elegant pleasure.
Instructions
Step 1: Chill flute Chill the flute by filling it with ice and water and setting it aside for a few minutes, or by placing it in the fridge or freezer a couple hours ahead of time.
Step 2: Toss out ice & add liqueur Toss out the ice and water and add the liqueur.
TIP: The proportions of liqueur to Champagne is traditionally about one to five—slightly less for a drier cocktail, more for a sweeter one.
Step 3: Fill glass with champagne Slowly fill the glass about ¾ full with champagne.
Step 4: Stir cocktail Gently stir the cocktail few times with the bar spoon once the champagne settles.
TIP: For a layered cocktail, add the Champagne to the glass first and then gently pour in the liqueur, which will settle to the bottom.
Step 5: Top off glass & serve Top off the glass with a bit more Champagne, and serve.
FACT: Black currant liqueur, like so many other spirits, was first produced by French monks. It was used to treat jaundice.
