The Kir Royale Champagne Cocktail is simple but beautiful. It’s made with Crème de Cassis and bubbly…that’s all you need!
I hope everyone had the merriest of Christmas holidays. Mine was quiet but nice; I did not host a big event and I was OK with that. I still have more holiday recipes to share including this one for a Kir Royal Champage Cocktail; one of my very favorites.
I did spend Christmas Eve at my neighbor’s home for dinner and her mom and dad had brought the most amazing crab cakes back with them from Baltimore. You know, the kind where it’s all meat and no filler, just enough of something that they hold together but all you taste is crab and more crab? Yes, those. It was heavenly and a true gift.
I will have my annual New Year’s Eve event for neighbors. It’s becoming a tradition if you count three years in a row. Since most of my neighbors have young kids and since we’re all smart enough to know that traveling on this night is more dangerous, we stick close to home and none of us are all that interested in staying up til midnight anymore.
I call it our French New Year’s Eve. We celebrate at 4pm which is midnight in France. Kids are welcome to join us, we’ll have champagne cocktails mingled with Shirley Temples and everyone can toast each other, enjoy a snack or two, visit for a bit, and still get a good night’s sleep. Perfect right?
I’ve found that keeping it simple works for everyone. I’ll have several bottles of liqueurs including these homemade versions of Cranberry Liqueur, Limoncello, Raspberry Liqueur, and Crème de Mûre. I’ll also have some French Crème de Cassis available.
Crème de Cassis is a sweet, dark red liqueur made from blackcurrants. Because currants aren’t something that I’ve found readily available at the market I’ve not made my own (yet) but I love a Kir Royale Cocktail for New Years Eve.
I found a bottle from France, it’s only fitting for a French New Year’s Eve right? This website lists several good brands for Creme de Cassis, just avoid the cheap, artificially flavored stuff. It’s not unlike triple sec versus real orange liqueur…the difference between artificially flavored sugar water and the real deal will make all the difference in your finished cocktail.
These cocktails are so simple, a bit of liqueur topped with some chilled bubbly. Just enough sweetness and taste to make sparkling wine a special cocktail.
By the way, aren’t the photos today especially beautiful? I can say that because I did not take them! I have a dear friend, Jenn, who blogged for years at Jenn Cuisine. Jenn offered them to me since I had mentioned to her that I would be doing one cocktail every day this week (fingers crossed!) in anticipation of New Year’s Eve. I jumped at that generosity!
Jenn doesn’t blog anymore; guess working as a full time scientist in Alaska and also raising a young daughter with her husband Ryan keeps her busy enough? We met through blogging and have become great friends and Skype as often as possible.
Jenn is really more interested in landscape photography today and Alaska has certainly given her so much beauty as a backdrop that it’s fitting; she has taken photographs of moose in her driveway for crying out loud!
Anyway, cheers Jenn and thanks a bunch. Cheers to all of you too…now on with the celebrating!
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