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INGREDIENTS: Creme de Cassis, White Burgundy

Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine.

From Wiki: In France it is usually drunk as an apéritif before a meal or snack. Originally the wine used was Bourgogne Aligoté, a lesser white wine of Burgundy. Nowadays, various white wines are used throughout France, according to the region and the whim of the barkeeper. Many prefer a white Chardonnay-based Burgundy, such as Chablis.

Originally called blanc-cassis, the drink is now named after Félix Kir (1876--1968), mayor of Dijon in Burgundy, who as a pioneer of the twinning movement in the aftermath of the Second World War popularized the drink by offering it at receptions to visiting delegations. Besides treating his international guests well, he was also promoting two vital economic products of the region. Kir initially allowed one of Dijon's producers of crème de cassis to use his name, but subsequently extended the right to their competitors as well. According to Rolland, the reinvention of blanc-cassis (post 1945) was necessitated by the German Army's confiscation of all the local red Burgundy during the war. Faced with an excess of white wine, Kir renovated a drink that previously was made primarily with the red.

Following the commercial development of crème de cassis in 1841, the cocktail became a popular regional café drink, but has since become inextricably linked internationally with the name of Mayor Kir. When ordering a kir, waiters in France sometimes ask whether you want it made with crème de cassis (blackcurrant), de mûre (blackberry) or de pêche (peach).

The International Bartenders Association gives a recipe using 1/10 crème de cassis, but French sources typically specify more; 19th century recipes for blanc-cassis recommended 1/3 crème de cassis, and modern sources typically about 1/5.

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