The recipe
for your table
Pour the crème de cassis into the flute.
Top up slowly with ice-cold champagne.
Don't stir – the liqueur mixes itself into a beautiful color gradient.
Optionally garnish with a blackberry on the rim or in the glass.
The story
The classic Kir – white wine with cassis – is named after Félix Kir, a priest, Resistance hero, and mayor of Dijon, who served the drink at every official reception after the war to promote Burgundy's two regional products: aligoté wine and blackcurrant liqueur. His guests took the recipe with them around the world. The 'Royal' emerged when champagne replaced the wine – because if something is good, it's better with bubbles. In France, it is still the standard aperitif at festive dinners.
The right glass
Kir Royal calls for a classic flute of 18 to 27 cl. The narrow glass beautifully shows the color gradient from deep red to pink and keeps the mousse perfect for days... well, minutes. A set of elegant flutes is indispensable for anyone who serves bubbles more often – from Kir Royal to New Year's Eve. Serve the classic Kir with dry white wine in a glass from our wine glasses collection.
RCR Ego Champagne Flute 18 cl (6 pieces)
Luigi Bormioli Atelier Champagne Flute 27 cl (6 pieces)
Both sets — €78.90 together, free shipping from €50.
Variations & twists
The regular Kir—with dry white wine—remains the affordable original for weekdays. With raspberry liqueur, it is called a Kir Impérial; with peach, a Kir Pêch. And with crémant instead of Champagne, you serve it just as they do in Burgundy itself: proudly and without too much fuss. Looking for more inspiration? Browse all 80 cocktail recipes.
Servingtip
Use cassis sparingly: one centiliter is enough for color and sweetness without overpowering the Champagne. With crémant de Bourgogne instead of Champagne, you drink it just as they do in Dijon itself.
The cassis-to-Champagne ratio
One centiliter of crème de cassis per 10 cl of Champagne is the classic measure, or approximately one-tenth. Two centiliters is possible, but then the Kir Royal moves toward dessert and the dryness of the bubbles disappears. In France, an even smaller measure is often used, with a base of barely half a centiliter. Pour the cassis into the flute first, then slowly top it up, as stirring is unnecessary: the heavier liqueur mixes on its own and creates the color gradient along the way. If you do it the other way around, the Champagne will foam over the rim.
How much alcohol is in a Kir Royal
Around 12 percent, comparable to a glass of wine. The 10 cl of Champagne at approximately 12 percent provides 1.2 cl of pure alcohol, and the centiliter of cassis at 16 to 20 percent adds a fraction more. A filled flute therefore contains around 1.4 cl of pure alcohol, slightly more than one standard drink. No ice or water is added, so dilution is not a factor: what you pour is what you drink. Using crémant or prosecco instead of Champagne barely changes the percentage.
Kir or Kir Royal: the difference
The basics. A regular Kir is made with dry white wine—traditionally Aligoté in Burgundy—while a Kir Royal is made with Champagne or crémant. That’s all, because the cassis and the proportions remain the same. The Kir is therefore the everyday aperitif and considerably cheaper; the Royal is the festive version, with fizz and a color gradient. There is also a third: the Kir Communard, made with red wine instead of white. Félix Kir himself served the simple version, with local wine and local liqueur, and only later saw his name become associated with sparkling wine.
Which cassis and which bubbles
Choose a crème de cassis de Dijon with an alcohol content of 16 to 20 percent, because cheap cassis syrup or fruit liqueur tastes jammy and overwhelms the bubbles. Brands such as Lejay, Gabriel Boudier, and Briottet are widely available in the Netherlands. The bubbles don’t have to be champagne: a crémant de Bourgogne is the most authentic choice and costs about half as much. Prosecco works too, but choose brut rather than extra dry, because the latter is sweeter than its name suggests. Store the bottle at 6 to 8 degrees and serve it ice-cold.
Frequently asked questions
What is in a Kir Royal?
Two ingredients: 1 to 2 cl crème de cassis and 10 cl of well-chilled champagne or crémant, optionally finished with a fresh blackberry or blackcurrant. Pour in the liqueur first, then slowly top up with bubbles. Don’t stir—the cassis will mix in on its own, creating a beautiful color gradient.
What is the difference between Kir and Kir Royal?
The regular Kir is the original: dry white wine, traditionally a Bourgogne aligoté, with a small amount of crème de cassis. In a Kir Royal, you replace the white wine with champagne or crémant. Same liqueur, same ratio, just with bubbles added, making it instantly more festive.
Is Kir Royal sweet?
Lightly sweet, but not syrupy, provided you go easy on the cassis. One centiliter of liqueur to 10 cl of brut champagne adds color and a sweet edge without overpowering the bubbles. Use 2 cl, and it clearly moves toward a dessert drink. Taste and adjust to suit your guests.
What is the right ratio for a Kir Royal?
About one part crème de cassis to eight to ten parts champagne, or 1 cl of liqueur to 10 cl of bubbles. In Burgundy, they deliberately keep it dry. A narrow flute holding 18 to 27 cl shows the color gradient beautifully and keeps the mousse intact longer; see our champagne flute glasses.
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