Kir-Any-Way
Compiled from Apéritif by Rebekah Peppler, an American writer based in Paris
My friend Rebekah Peppler has a talent for transporting her readers to France. Her books, Apéritif and À Table give us a window into her life in Paris and highlight traditional French food and beverage. When I was perusing her books for this month’s programming, I noticed that her collection of Kir variations is like a mini road trip through France, from Normandy and Brittany to Burgundy, Paris, Champagne, and beyond. So, grab a bottle of crème de cassis, choose your variation(s), and be transported!
INGREDIENTS
1⁄4 oz. crème de cassis
5 oz. wine, beer or cider
ABV LEVEL
Kir-Beer: lager or light ale
Kir Bourgogne: red wine, chilled
Kir Moderne: Aligoté from Burgundy or other dry white wine Kir Normand ou Breton: dry hard cider
Kir Royale: Champagne or other dry sparkling wine
PAIR WITH
Lots of salty things like potato chips, spicy corn nuts, olives, etc.
