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Subject to hundreds of permutations, this Kir recipe is one of the easiest to make. Its variations are numerous simply because there are so many possible wines it can be mixed with.

The kir is so popular in France partly because of the glut of white wine after World War II and the actions of Dijon Mayor Felix Kir, who promoted it relentlessly — one of Dijon's key products is creme de cassis. Some cynically remark that the wine of the year might been poor and blackcurrant liqueur helped to disguise it. Whatever the reason, this kir recipe was offered routinely and became a major symbol of French drinking culture.



  • A wine glass
  • 1 tablespoon of creme de cassis
  • White wine to top up

How to serve it

  • Pour the creme de cassis into the bottom of the wine glass.
  • Pour the white wine in to top it up and serve.

Variations on this Kir recipe are numerous, but traditionally, a Chablis is used, although any chardonnay will take the flavour well. Replacing the white wine with champagne gives a Kir Royale, whereas those in Brittany often have a Kir Breton on the menu, which substitutes the wine for Breton cider. A Kir Normand uses Normandy cider. While you can use blackcurrant cordial instead, it's not as popular in France — although the snakebite (equal parts of lager and cider) and black used to be a popular concoction in many British pubs.