British Cassis, (Blackcurrant liqueur) by White Heron, 15% abv , 50 cl,WHBCASS50

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The Kir Royale is genius because it pairs the sweetness of berry liqueur with the acidity and effervescence of sparkling wine. It’s traditionally made with crème de cassis, but you can also make it with other berry liqueurs. Here’s what’s you need for a Kir Royale: Lightly mash the berries with a fork, pour in the alcohol and add the cloves. Close and leave to macerate for at least a month and a half. If possible, open the container once a week to mix. Whether I use fresh or frozen (defrosted) berries does not seem to make a difference, even if they have been in the freezer for a couple of years. (We keep them in zippered bags). Take care of the fruit first. Carefully wash the currants, remove petioles and twigs, and put them to dry on a clean cloth. When they are scorched, then transfer the fruits to an airtight container. Remember that the vase must also be perfectly dry and clean.

Let it rest for half a day, stirring occasionally, then proceed with bottling. To do this, use a funnel lined with gauze. Please place it in a cool and dry place, preferably in the dark, for at least 1 month. The Kir Royale is traditionally made with champagne: French sparkling wine! But these days, there are lots more choices for the sparkling wine component of this famous drink. We prefer Prosecco to champagne because a great bottle is cheaper, and we like the flavor even better. (For more, see Prosecco vs Champagne.) Here are some sparkling wine options to use in a Kir Royale: Following the preparation, we will see you shortly. You get just under a liter and a half. Here I propose a classic alcohol-based recipe, with two resting phases of at least a month and a half each. Ingredients For 2 Bottles Of About 700 ml And if you can make a bottle or two last until Christmas, you’ll be rewarded by the scent and taste of summer.I have been making Creme de Cassis for years (one of the best ways to use up the annual glut), using a variety of recipes – all based on vodka, though I finally settled on one similar to Jane’s. Here are my observations: When giving it as a gift, tell the recipients to sip, not chug – it is too good and too strong for chugging. After maceration, prepare the syrup with water and sugar, in which, if you want, you can add lemon peels. When the sugar is dissolved, turn it off and let it cool completely before adding it to the alcohol. Mixing the liquids while the syrup is still warm could cause the color to become cloudy, although this does not affect the flavor. Filter

It is advisable to use relatively large glass containers with airtight closure for this phase. It is also advisable to keep them in a calm and dark place. You can add some spice to the flavor, such as cloves or a vanilla bean, and use 90 ° alcohol or even lower alcoholic strengths. Maceration lasts about 2 months. How To Prepare Currants: Some Crush And Those Who Do Not! You could certainly use frozen fruit for this recipe. I would defrost and drain any excess water from them before using. It is possible that any extra water might dilute the preserving action of the alcohol and sugar. Traditionally cassis is made with brandy, but you could make an equally delicious liqueur by swapping the brandy with vodka. Champagne: French sparkling wine. It tastes bubbly and fruity, with undertones of almond and orange. It’s typically the most expensive sparkling wine. Be sure to give it a stir at least once a day, and after a week the sugar should all have dissolved.

Finally, you will want to mix the vodka and squash together in a ratio of about 2:1. So, for every two ounces of vodka, you will want to use one ounce of squash. Once you’ve compiled all the ingredients, making a Kir Royale is a breeze! The only tip is to add the berry liqueur first, then add the bubbles. Typically we recommend adding the sparkling wine first: this avoids overfilling the glass with out of control champagne bubbles. But for this drink, the fizzy bubbles make the drink look ultra festive! When to serve a Kir Royale If you come to this recipe too late in the season, please do bookmark or pin the recipe for next year. I promise it’ll be worth the wait ;) Yes, you can mix vodka with squash. This is a popular drink combination in many parts of the world. One book I read said it takes 4 years to mature – they were right! So, make a LOT. This way, if impatient, you can taste it along the way and have a chance of having some left after 4 years. Or just make it every year!

Cava: Spanish sparkling wine. It has more citrus notes, and is a little more savory and less fruity. To mash the berries, I use the immersion mixer. I have tried hand mashing, but found it takes a lot of effort, does not mash the berries as well, and does not seem to affect the taste. There a few good substitutes for crème de cassis in a Kir Royale that bring in a bold and berry-forward flavor with lots of nuance! Here are two variations on the Kir Royale: If using frozen berries, I do not rinse them off – if they were not washed before, there is little or no ice.I used caster sugar, but you could also use granulated. It’ll just take a little longer to dissolve. Carefully pour the fruit and syrup into the muslin cloth and let sit for a couple of hours to drip through. Second, you will want to use a relatively mild vodka. A vodka with a higher proof (or alcohol content) will be too strong for this drink. After the maceration time, prepare the syrup: pour the sugar and water into a saucepan, add the lemon zest and heat without boiling. When the sugar is dissolved, turn it off, cool it, pour the liquid into the bowl with the currants, and mix. DO NOT discard the skins – as mentioned by others, they are awesome on and in ice cream. You can also use them instead of berries in cooking . For a savoury dish, I use them with pork chops. For storage, just put them in a really clean jar – with all the sugar and alcohol still left on them, they do not need refrigeration (at least in south-eastern Pennsylvania, where it gets rather warm).