Kir
Burgundy's casual hello
Blackcurrant liqueur tints dry white wine into a rosy, gently sweet aperitif. Effortlessly French, effortlessly charming.
Ingredients
- 1/3 oz Crème de Cassis
- 3 oz Dry White Wine
Method
Pour crème de cassis into a wine glass. Top with chilled dry white wine. Stir gently.
A blanc-cassis preparation reportedly created in 1904 by a waiter named Faivre at Café George in Dijon, France, originally called "Cassis Blanc." Popularized globally as "Kir" by Canon Félix Kir, mayor of Dijon (1945–1968), who served it at official receptions to promote regional Burgundy products. The drink was formally branded in 1952 when Lejay-Lagoute received Kir's authorization to trademark the name (November 20, 1951). Per IBA (Contemporary Classics list); Difford's Guide #460. Notes: The 1904 Café George origin is widely cited but lacks primary documentation—sources consistently mark it as folklore rather than verified fact. The post-WWII shift from red to white wine is better documented, reflecting wartime wine confiscations.
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