The classic Kir Royale, an elegant Champagne cocktail made with creme de cassis (a sweet garnet-colored liqueur made from blackcurrants) gets the holiday treatment thanks to a double dose of cranberries. Tart cranberry juice balances the sweetness of the liqueur, and a garnish of fresh cranberries rolled in sugar gives each Champagne flute or coupe a frosted, festive look.
Ingredients
- 3/4 cup granulated sugar, divided
- 12 fresh cranberries, rinsed
- 2 ounces creme de cassis, chilled
- 2 ounces cranberry juice, chilled
- 1 750-ml bottle Champagne, chilled
Directions
-
Make a simple syrup by combining 1/2 cup sugar and 1/2 cup water in a small saucepan set over medium heat. Simmer, stirring, until sugar has dissolved and syrup turns clear. Remove from the heat, and let cool.
-
Add cranberries to the simple syrup, stir to coat, and transfer berries to a plate using a slotted spoon. Reserve remaining simple syrup for another use.
-
Place remaining 1/4 cup sugar in a small bowl. Roll each cranberry in sugar until completely coated, and transfer to a clean plate to set. Thread 3 cranberries each onto 4 cocktail picks, small skewers, or toothpicks, and reserve for garnish.
-
Add 1/2 ounce creme de cassis and 1/2 ounce cranberry juice each to 4 Champagne flutes or coupes. Divide the Champagne among the 4 glasses, garnish each glass with a cranberry cocktail pick, and serve.