Kir Royal with Champagne and Cassis
3 ingredients
3 steps
What you need
- 15 ml (1/2 fl oz) creme de cassis, blackcurrant liqueur, well chilled
- 100 ml (3 1/2 fl oz) champagne, brut, well chilled
- 1 piece lemon peel, optional garnish
Method
Restated from the original video
- 1
Make sure the champagne and the creme de cassis are thoroughly cold, and use a chilled champagne flute.
- 2
Pour the creme de cassis into the flute.
- 3
Tilt the flute and top up slowly with the champagne so it does not foam over. Do not stir. Twist the lemon peel over the glass if using, and serve at once.
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Imported from gourmet-magazin.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.