Sunny and Kir

There are some great summer time drinks, with my favourites amongst them being – in no particular order:

• Ice-cold lager-type beer (biere blonde)
• Chilled rose
• Pimms and lemonade
• Mojito
• Amaretto and orange juice over crushed ice
• Pastis

However, since moving to France, another drink has entered this pantheon – kir.

Now, I’ve been aware of kir for quite a few years now, but I’ve only recently started to really get into it as a summer aperitif.

But – as I’ve recently discovered – there’s more to kir than white wine and a dash of cassis.

Yes, I’ve known about Kir Petillant (cassis and sparkling white) and Kir Royal (cassis and champagne) for a while, but what about Kir Breton?

That’s cassis and cider!

Here are a few more variations – courtesy of Wikipedia:

• Communard/Cardinal – made with red wine instead of white
• Kir Imperial – made with raspberry liqueur instead of cassis, and Champagne
• Cidre Royal – made with cider instead of wine, with a measure of calvados added.
• Hibiscus Royal – made with sparkling wine, peach liqueur, raspberry liqueur, and an edible hibiscus flower. Also found with sparkling wine and pear schnapps.
• Kir Peche – made with peach liqueur.
• Pamplemousse – made with red grapefruit liqueur and sparkling white wine, which gives a slightly tart alternative.
• Tarantino – made with lager or light ale (“kir-beer”).
• the Pink Russian – made with milk instead of wine.

It’s also a remarkably economical drink.

With cheap sparkling wine available at just over a euro a bottle and cassis about €5 a bottle, a Kir Petillant costs around 30 centimes to make a large glass, which makes it as cheap as buying a bottle of biere blonde – and that’s cheap enough.

OK, the cheap sparkling is pretty manky on its own, but a splash of fruit liqueur makes it perfectly drinkable and also ups the alcohol content from a measly 10.5%, in the case of Comte de Talmon vin mousseux.

You don’t even need much cassis – a mix of 6 parts wine to 1 part cassis is perfectly OK and it can even be a higher ratio without detriment to the taste.

Just make sure the wine is very well-chilled.

Then you will be too.

Cheers!