Pin It There's something about the moment when deep purple cassis first touches pale wine—the way the colors swirl together like sunset bleeding into twilight. I discovered this cocktail not in France but in my neighbor's garden one August afternoon, watching her pour with the casual confidence of someone who'd grown up with these flavors. She didn't measure, didn't fuss, just knew somehow that blackcurrant liqueur and cold white wine belonged together. That ease stuck with me, and now whenever I make this, I feel that same relaxed elegance.
I made these for friends who showed up unannounced on a Saturday, and I remember the relief of having cassis in the cabinet—something that transforms instantly into something that feels special. No fussing with multiple ingredients or timing, just pulling a bottle out and suddenly the whole afternoon felt celebratory. Someone asked what it was, and I told them it was called a Kir, which made me sound more worldly than I actually am.
Ingredients
- Crème de cassis: This blackcurrant liqueur is the whole soul of the drink—get a decent one because you'll taste every penny, and it needs to be rich enough to stand up to the wine without getting lost.
- Chilled dry white wine: Sauvignon Blanc or Aligoté work beautifully because their acidity plays against the cassis's sweetness like a conversation where both people actually listen.
- Fresh blackcurrants or lemon twists: The garnish isn't just decoration—a few berries floating on top remind you why you chose this drink in the first place.
- Ice cubes: Optional but honestly necessary if your house is warm or if you want the drink to stay crisp longer than three minutes.
Instructions
- Chill your stage:
- Pop two wine glasses into the refrigerator for 10 minutes—this matters more than you'd think because warm glass turns a sophisticated aperitif into something that tastes like drinking from a radiator.
- Pour the cassis:
- Measure 50 ml of that gorgeous deep purple liqueur into each glass, watching how it catches the light.
- Top with wine:
- Gently pour 150 ml of chilled white wine into each glass, letting it mingle with the cassis without too much aggression—you're not making a salad dressing here.
- Stir with intention:
- A gentle stir with a bar spoon marries the flavors without flattening any bubbles that might be hanging around from the wine.
- Ice and garnish:
- Add ice if you want, then crown it with a few blackcurrants or a twist of lemon, and serve before anyone asks what's taking so long.
Pin It My father tasted this for the first time at my kitchen counter and got quiet for a second, the way he does when something surprises him pleasantly. Then he said it tasted like France, which made me laugh because he's never been, but that's exactly what it tastes like—somewhere just slightly more refined than where we started the evening.
When to Serve This
This cocktail lives in that perfect space before dinner, when everyone's still in a good mood and no one's yet asked what's for the main course. Summer gardens, evening terraces, those moments when the light goes golden—this is what you pour. It works for two people on a Tuesday night just as easily as it does for eight gathered around a table, and it never feels like you're trying too hard.
Playing with Variations
The beauty of this drink is how it bends without breaking. I've made it with Champagne instead of white wine on New Year's Eve (that's the Kir Royale everyone talks about), and it turned into something that felt properly celebratory. You can push the cassis if you're in a mood for sweetness, or back it off if you want mostly wine with a whisper of blackcurrant. The drink grows with you as you learn what your palate actually likes.
Small Details That Matter
The first time I made this, I forgot to chill the glasses and wondered why it tasted like drinking perfume from a warm bottle. Now I set a timer the second I know someone's coming over, and those ten minutes of waiting are actually part of the ritual. It's one of those drinks where slowing down—really just pausing for ten minutes—makes all the difference between ordinary and the kind of thing people remember.
- If you can't find true cassis, don't substitute with something syrupy; it's better to wait until you can get the real thing.
- A bar spoon matters because regular spoons will be too aggressive when you're trying to gently combine two wines.
- Serve it immediately after garnishing—this is a drink that's best in those first few minutes when everything is still cold and the flavor is sharpest.
Pin It This cocktail taught me that sometimes the best kitchen moments come from knowing when not to overthink things. Five minutes and four ingredients, and suddenly you're someone who serves aperitifs.
Questions & Answers
- → What type of white wine works best?
Dry white wines like Sauvignon Blanc or Aligoté are traditional choices. Their crisp acidity balances the sweetness of the blackcurrant liqueur beautifully. Any dry white wine with good acidity will work well.
- → Can I make this ahead of time?
Prepare individual portions just before serving for best results. The mixture can be pre-batched in a pitcher without ice, but avoid adding ice until serving to prevent dilution. Keep chilled until ready to pour.
- → What's the difference between this and a Kir Royale?
The classic version uses still white wine while Kir Royale substitutes Champagne or sparkling wine. The sparkling version creates a more celebratory drink with bubbles and a slightly lighter mouthfeel. Both use the same crème de cassis base.
- → How can I adjust the sweetness?
Increase the amount of crème de cassis for a sweeter drink, or reduce it to 30-40ml per serving for a drier profile. The standard ratio of 1 part cassis to 3 parts wine offers balanced sweetness that appeals to most palates.
- → What appetizers pair well with this drink?
Light appetizers complement the sweet-tart flavors perfectly. Try goat cheese crostini, olives, fresh fruit, or mild cheeses. The drink's acidity cuts through rich cheeses while enhancing lighter bites.
- → Is this suitable for large gatherings?
Yes, this scales beautifully for events. Multiply the ingredients and mix in a large pitcher rather than individual glasses. Serve in chilled coupes or wine glasses. Calculate approximately 225ml per person for generous pours.