Kir

Kir Royal made with Champagne

If you like berry flavored cocktails this classic is a great choice. The Kir became popular in French cafes in the middle of the 19th century and was further popularized by Felix Kir after World War II. The then mayor of Dijon in Burgundy, France, served the drink often to promote his region's fine products (wine and creme de cassis). The name Kir has been associated with the drink ever since.

There are also many variations of this wine cocktail (see below), each unique but carrying on the Kir tradition. The choice of white wine is something of personal taste; dry wines are preferred, Chablis is great. The best ratio is 1 part creme de cassis to 5 parts dry white wine

2.5 Tbsp. creme de cassis (made from black currants)
6 oz. dry white wine

Pour the creme de cassis into a wine glass. Slowly add the dry white wine.

Variations:

Cardinal: Substitute red wine for the white wine
Kir Breton: Substitute Breton cider for the wine
Kir Imperial: Substitute raspberry liqueur for the creme de cassis and Champagne for the wine
Kir Normand: Substitute Normandy cider for the wine
Kir Royale: Substitute Champagne for the white wine, serve in a Champagne flute