Kir Royale Cocktail Recipe

A Kir Royale is honestly one of the easiest and most elegant French cocktails out there. It’s just champagne and crème de cassis, but somehow, every time, it tastes crisp and fruity and just a bit special.

The drink is basically a sparkling riff on the classic Kir, which uses white wine instead of champagne. Swapping in bubbles changes everything, though—trust me.

I remember the first time I tried it in Dijon, where Mayor Félix Kir himself inspired the original. The combo of dry champagne and sweet blackcurrant liqueur hits that perfect balance, whether you’re hanging out with friends or toasting something big.

If you’re into champagne cocktails, this one is basically foolproof. You can whip it up in no time, and it always looks impressive.

Kir Royale Cocktail Recipe

I usually make a Kir Royale when I’m craving something light, fruity, and a little bit fancy. It’s so easy—just a couple of ingredients, and the flavor feels like a treat.

The drink mixes blackcurrant liqueur with cold sparkling wine, giving you a crisp, berry-forward sip. Honestly, serving it in the right glass and making sure it’s cold really does make a difference.

Equipment

• Champagne flute – keeps the bubbles alive and shows off that gorgeous color.
• Measuring jigger – so you don’t overdo the liqueur.
• Wine opener – if your bottle isn’t a twist-off.
• Chilled wine bucket or ice bath – helps keep the bottle nice and cold.
• Bar spoon – totally optional, only if you really want to mix (but you probably won’t need it).

I’m partial to a tall, narrow flute since it keeps the aroma more concentrated. Plus, a chilled glass just feels more refreshing, right?

Ingredients

• 1/2 to 1 oz crème de cassis (blackcurrant liqueur)
• 4 to 5 oz chilled champagne (or sparkling wine like prosecco, cava, or La Marca)
• Optional: chambord or other berry liqueurs, like raspberry
• Optional garnish: lemon twist or a couple of fresh blackcurrants

I usually stick with champagne for the classic vibe, but honestly, prosecco or cava are great if you want to save a few bucks. Crème de cassis is what gives it that deep berry color and sweetness. Sometimes I swap in Chambord for a different berry twist—why not?

Instructions

• Pop your champagne flute in the fridge or freezer for a few minutes.
• Pour the crème de cassis into the bottom of the flute.
• Slowly top it off with chilled champagne or sparkling wine—go slow so it doesn’t bubble over.
• Don’t stir; the bubbles will do the mixing for you.
• Add a lemon twist or a few blackcurrants if you’re feeling fancy.

I always pour the liqueur in first—somehow it just blends better as the bubbles rise. Pouring slowly also keeps things from fizzing over, which is never fun to clean up.

Notes

Personally, I think a dry champagne or brut sparkling wine works best; it keeps the drink from getting too sweet. But if you’ve got more of a sweet tooth, you can go for a demi-sec or just add a bit more crème de cassis.

Sometimes I switch it up with raspberry liqueur or even a mix of both. The original Kir used Aligoté white wine, but sparkling wine is what makes it a Royale.

Serve it right after pouring so you don’t lose any of that sparkle or aroma. And yeah, keep the bottle on ice between rounds—nobody likes warm bubbles.

Tasting Notes

When I take my first sip of a Kir Royale, the crisp dryness of the Champagne jumps out at me. The blackcurrant liqueur sneaks in with a gentle sweetness that just softens things a bit.

It feels light, but there’s still plenty of flavor going on. Honestly, it’s a drink that catches you off guard in the best way.

The taste kind of reminds me of a French 75, but it skips that sharp citrus punch. It’s also less fruity than a Mimosa—definitely not as peachy as a Bellini either.

The balance here makes it the sort of thing you want to sip slowly, maybe even linger over. Sometimes I wonder if that’s why it’s such a classic.

I get this nice mix of berry notes from the crème de cassis. The wine brings a clean, sparkling finish that keeps things lively.

Bubbles really lift the flavors, so nothing ever feels heavy or cloying. Each sip stays refreshing, honestly, right down to the last drop.

The aroma doesn’t shout; it’s subtle. I catch hints of ripe berries and maybe just a faint yeasty note from the Champagne.

Nothing is too strong, which kind of invites you to go back for another sip.

I really appreciate how the sweetness is mild. It never gets syrupy, and that dryness keeps it from drifting into dessert territory.