Crème de cassis (the black currant liqueur from France) takes the edge off of dry champagne in the classic Kir Royale. Add a drop or two of blackberry syrup along with a few frozen berries, and you get a fizzy, fruity apéritif that does the blackberry right.
What to buy: Crème de cassis is available at most grocery and liquor stores.
INGREDIENTS:
- 3 tablespoons Blackberry Syrup
- 1 tablespoon crème de cassis
- 1 bottle chilled brut champagne or sparkling wine
- Frozen blackberries, for garnish (optional)
INSTRUCTIONS:
Pour 1 1/2 teaspoons of the blackberry syrup and 1/2 teaspoon of the crème de cassis into each of 6 champagne flutes. Top with sparkling wine, garnish with one or two blackberries (if using), and serve.
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