After the Second World War, the mayor of Dijon, France – Felix Kir – decided to help stimulate the local economy by serving a beverage of white wine and crème de cassis at gatherings and events (both the white wine and cassis were produced in Dijon). German soldiers had confiscated all of the available red wine at the time, and so Kir decided to take his excess of white wine and make it “red”. Eventually the practice spread to sparkling wines and Champagnes, with the new cocktail adapting the “royale” moniker.
- 1 glass sparkling wine
- 0.5 oz Crème de Cassis
- Garnish: lemon twist
- Prep: Pour sparkling wine. Add Crème de Cassis and garnish.