Kir (cocktail): Difference between revisions
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''There are [[kir|other meanings]] of kir'' |
''There are [[kir|other meanings]] of kir'' |
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'''Kir''' is a popular [[France|French]] [[cocktail]] made with a measure of [[crème de cassis]] (blackcurrant liquor) topped up with white [[wine]]. |
'''Kir''' is a popular [[France|French]] [[cocktail]] made with a measure of [[crème de cassis]] (blackcurrant liquor) topped up with white [[wine]]. In France it is frequently served with a twist of lemon (zest) as well. |
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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 (region)|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 wine|Burgundy]], such as [[Chablis_(wine)|Chablis]]. |
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 (region)|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 wine|Burgundy]], such as [[Chablis_(wine)|Chablis]]. |
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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 [[Town twinning|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 (2004), <ref>Rolland, J. L. (2004). ''The Cook's Essential Kitchen Dictionary''. Robert Rose Inc.</ref> 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. |
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 [[Town twinning|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 (2004), <ref>Rolland, J. L. (2004). ''The Cook's Essential Kitchen Dictionary''. Robert Rose Inc.</ref> 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. |
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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 |
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 assume one means crème de cassis ([[black currant]]) unless one specifices de mûre ([[blackberry]]) or de pèche ([[peach]]). |
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The [[International Bartenders Association]] gives a recipe using 1/9 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. Replacing the crème de cassis with blackcurrant syrup is deprecated<ref>e.g. [http://ja6.free.fr/fichiers/f1928.htm Cuisine Collection]</ref>. |
The [[International Bartenders Association]] gives a recipe using 1/9 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. Replacing the crème de cassis with blackcurrant syrup is deprecated<ref>e.g. [http://ja6.free.fr/fichiers/f1928.htm Cuisine Collection]</ref>. |
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Revision as of 03:02, 27 September 2009
| IBA official cocktail | |
|---|---|
 | |
| Type | Wine cocktail |
| Base spirit | |
| Standard drinkware | .svg) |
| IBA specified ingredients† |
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| Preparation |
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| Notes | A recipe can be found at the International Bartenders Association website. |
| † Kir recipe at International Bartenders Association | |
There are other meanings of kir
Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liquor) topped up with white wine. In France it is frequently served with a twist of lemon (zest) as well.
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 (2004), [1] 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 assume one means crème de cassis (black currant) unless one specifices de mûre (blackberry) or de pèche (peach).
The International Bartenders Association gives a recipe using 1/9 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. Replacing the crème de cassis with blackcurrant syrup is deprecated[2].
Variations
Besides the basic Kir, a number of variations exist:
- Kir Royal - made with Champagne
- Kir Pétillant - made with sparkling wine
- Communard/Cardinal - made with red wine instead of white
- Kir Imperial - made with raspberry liqueur instead of cassis, and Champagne
- Kir Normand - made with Normandy cider instead of wine.
- Kir Breton - made with Breton cider instead of wine.
- Cidre Royal - made with cider instead of wine, with a measure of calvados added.
- Hibiscus Royal - made with sparkling wine, peach liqueur, raspberry liqueur, and an edible hibiscus flower. Also noted with sparkling wine and pear schnaps.
- Kir Peche - made with peach liqueur.
- Pamplemousse - made with red grapefruit liqueur and sparkling white wine, which gives a slightly tart alternative.
- Tarantino - made with lager or light ale ("kir-beer").
References
- ^ Rolland, J. L. (2004). The Cook's Essential Kitchen Dictionary. Robert Rose Inc.
- ^ e.g. Cuisine Collection
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