I grew up thinking that the Kir Royale was the height of sophistication. Crème de Cassis, a black currant liqueur, topped with champagne. How very elegant! My version is, I like to think, younger and edgier: small scoops of black currant sorbet dropped into a champagne flute, doused in black currant vodka, and crowned with pink champagne. A little bit ironic, maybe, to toast the republic with a cocktail named for royalty, but when the sorbet starts to melt into that pink champagne (and when the vodka makes its way to your head) I doubt you’ll be waxing political.
Watch the Frozen Kir Royale video on DailyCandy!
INGREDIENTS
- 4 small scoops cassis (black currant) sorbet
- 6 tablespoons currant vodka (recommended: Absolut Kurant), ice cold
- 1 bottle rosé (pink) champagne, cold
PROCEDURE
In each of four champagne flutes, drop 1 ball cassis sorbet. Top with 1 to 1½ tablespoon vodka per flute. Top with champagne. Drink up.
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I found you through your most refreshing and delicious video recipe for your spin on Kir Royale. I can’t wait to try it. Your blog is wonderful and the layout is beautiful, I shall look forward to reading more to feed and develop my secret inner french girl!
Hi Caroline! Thanks for saying so! Please come back often! We all need to nurture the inner French girl–a must.
Leaves a pretty messy glass behind, but yum!! In my excitement I also tried one with pomegranate rose sorbet and St. Germaine, and, wow!