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French in a Flash

Kir Royale Sangria

Kir Royale Sangria

[Photograph: Kerry Saretsky]

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Kir Royale Sangria

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About This Recipe

Yield:4 servings
Active time:5 minutes
Total time:5 minutes
This recipe appears in: French in a Flash: Kir Royale Sangria
Rated:

Ingredients

  • 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

Procedures

  1. 1

    Combine rosé, crème de cassis, simple syrup, sparkling water, and frozen berries in a large pitcher. Serve immediately.

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