Last week, you were visiting a small Burgundy bistro, and for the aperitif you discovered kir.

The classic kir

Traditionally, kir is a drink made with one-third crème de cassis (a light 20° liqueur) and two-thirds Bourgogne aligoté. The recipe may vary, as may the dosage of crème de cassis and wine.

Today, the recipe has been diversified, and Bourgogne aligoté can be replaced by other dry white wines. Indeed, crème de cassis is a sweet, syrupy spirit that needs to be nuanced in a cocktail. The acidity and liveliness of a dry white break up this sweetness. Muscadet or Savoy wines such as Apremont and Roussette come to mind.

The royal kir

A kir royal follows the same recipe as the classic kir, except that Bourgogne aligoté is replaced by Crémant d’Alsace.

There’s even the kir impérial, made with crème de cassis and champagne.

Variations on kir

There are also a multitude of variations on the “classic” kir recipes.

Rosé can be used instead of a dry white to make a Medoc kir. On the other hand, vodka can be used to prepare a Gagarine Cocktail, the recipe being: crème de cassis, champagne, vodka, cherry brandy and lemon juice.

Kir can even be made with bases other than crème de cassis, including grapefruit syrup, crème de mûre, crème de châtaigne and crème de pêche.