This recipe appears in:French in a Flash: Kir Royale Sangria
I love this party cocktail for a playful take on a classic. Instead of the staid, glass-by-glass Kir Royale, I mix up rosé champagne (a cheap-ish bottle), crème de cassis black currant liqueur, a spoonful of sugar, and a glass of sparkling water. Then I tumble in frozen berries: blackberries, little baby strawberries, black currants, and red currants. Still frozen, they act like ice cubes that sweeten and add body to the sangria. Fête-tastic.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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- 1 (750 milliliter) bottle of dry sparkling rosé, ice cold
- 3/4 cup crème de Cassis
- 1 tablespoon simple syrup (see note above)
- 1 cup sparkling water
- 2 cups frozen mixed berries, straight from the freezer
Combine rosé, crème de cassis, simple syrup, sparkling water, and frozen berries in a large pitcher. Serve immediately.