I grew up thinking that the Kir Royale was the height of sophistication. Crème de Cassis, a black currant liqueur, topped with champagne. How very elegant! My version is, I like to think, younger and edgier: small scoops of black currant sorbet dropped into a champagne flute, doused in black currant vodka, and crowned with pink champagne. A little bit ironic, maybe, to toast the republic with a cocktail named for royalty, but when the sorbet starts to melt into that pink champagne (and when the vodka makes its way to your head) I doubt you’ll be waxing political.
- 4 small scoops cassis (black currant) sorbet
- 6 tablespoons currant vodka (recommended: Absolut Kurant), ice cold
- 1 bottle rosé (pink) champagne, cold
In each of four champagne flutes, drop 1 ball cassis sorbet. Top with 1 to 1½ tablespoon vodka per flute. Top with champagne. Drink up.print this recipe