The Kir Is A French Classic With World War II Roots

The Kir is a classic French apéritif, celebrated for its simplicity and elegance. It consists of crème de cassis, a liqueur made from blackcurrants, topped with white wine. The cocktail gained widespread popularity and its current name thanks to Félix Kir, a Catholic priest and war hero of the French Resistance. Legend has it that during World War II, when local red Burgundy wines were confiscated, Kir promoted this mix using the available white wine and cassis to create a visually similar, patriotic drink. After the war, Kir served as mayor of the city of Dijon and frequently served the drink at official receptions.

Kir Ingredients

• 3 oz Dry White Wine, Chilled
• 1/2 oz Crème de Cassis (adjust to taste, classic ratios vary) 

How to Make a Kir

1. Pour the Crème de Cassis into a chilled wine glass.
2. Gently top with the well-chilled dry white wine.
3. Stir lightly, if at all, to preserve the wine's character and the visual effect of the liqueur rising.

For the best Kir, use a good quality, crisp, and acidic dry white wine to balance the sweetness of the crème de cassis. Bourgogne Aligoté is the traditional choice, but other unoaked dry whites like Sauvignon Blanc or Pinot Blanc work well. The ratio is key: while modern tastes often prefer less cassis, traditional French recipes might use a higher ratio. The drink should be a pale blush, not a deep red. 

Kir Riff

The most famous variation is the Kir Royale, which substitutes Champagne or another dry sparkling wine for the still white wine, making it a more festive option.