The Cocktail Spirit with Robert Hess
The Kir Royale
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When I travel through France, I always try to have at least one Kir Royale. It is a fairly common drink, named after Canon Felix Kir, a former mayor of Dijon, who popularized the use of the local white burgundy wine with a splash of cassis, which became known simply as "Kir". With champagne, it is known as a Kir Royale.
Comments on This Episode
Nice episode! and the only comments which I had, you’ve already corrected!
One tiny little thing: it doesn’t seem classic to me, to garnish a Kir Royale with a lemon twist. I prefer to skip the garnish in this case…
For the Kir you could also use Chablis or Poilly Fume as both are sub divisions of Burgundy (and it is only allowed to produce chardonnay if white) - might be more expensive but easier to find…
robert your grace and humilty are never in question the measure of a master, for the opinionated one i cannot say the same the hallmarks of vanity lend no creed to your words the cocktail spirit is just that the spirit of sharing knowledge with those with and ernest desire to learn return to the wine vault and learn some manners. cc
@ cc:
I definitely estimate the value of Robert’s work! However I got to know him as very open “virtual host” who would discuss (in a friendly manner) about one or the other subject!
I save my breath to comment about your outlandish try of defamation not least to preserve this section of premature off-topic discussions…
Thanks and regards!
Dominik MJ
Robert:
My wife and I love Kir Royals. One thing I do differently is tilt the flute and pour the cassis down the side. It gives the drink a graduated color and a sweetish finish.
Thanks for the great videos.
Cheers!
I love Kir Royales, and try to incorporate them into my evening regime.
My lady and I have come to call it a “Sunset”, per the manner of execution as follows:
Store the champagne and the Creme de Cassis in the refrigerator.
Fill the flute with your sparkling wine or champagne, then add the dash of creme de cassis.
The ruby red of the cassis will lie at the bottom of the flute, creating a “sunset” appearance.
Best to all.
I was recently introduced to the Kir Royal by Chef Scott Nelson who is the head chef at Brasserie Du Vin in Honolulu, Hawaii (which is where occasionally I perform music)...Chef Scott at one time worked with Chef Emeril in New Orleans...Anyway every time I noticed Scott at the bar he always was drinking a Kir Royal...but with a slightly interesting twist...Champagne and Chambord in lieu of the Creme de Cassis. It’s very nice.
PS: Very Nice videos here. Production quality is just as good as commercial tv if not better. Mahalo!
I need to post a minor correction. In the video I say the “Kir” is made with white bordeaux… I did of course mean to say white “Burgundy”. I also should have pointed out that I wasn’t using “Champange” in this episode, but “Sparkling Wine”, since to be called “Champagne” it has to be made in the Champagne region of France.