Serious Eats: Recipes

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!

Printed from http://www.seriouseats.com/recipes/2012/07/kir-royale-sangria-recipe.html

© Serious Eats