Here's another New Year's Eve Champagne cocktail. Want more? Drink up!
New Year's is about glamor: Millions of crystals on a tumbling ball, Champagne, Hollywood kisses. To me, no cocktail is so glamorous as the Kir Royale. But you can't just serve the same ol' same ol' on a night when you are meant to ring in the new.
This renovation of the classic black currant French Champagne cocktail is triple-spiked: Champagne, crème de mure (a blackberry liqueur), and berry vodka are tempered with a purée of fresh blackberries. As you drink, the buoyant blackberry descends lower into your flute; how apropos.
- For the Blackberry Purée
- 1 twelve-ounce package frozen blackberries, thawed
- 3 tablespoons sugar
- For Each Kir Royale du Bois
- 1 tablespoon blackberry purée (recipe follows)
- 1/4 oz cold berry-flavored vodka
- 1/2 oz cold crème de mure or crème de cassis
- Champagne, chilled
- Sugar for garnish
- Whole blackberries for garnish
Begin by making the blackberry purée. Put the blackberries and the sugar into a food processor and blend until smooth.
To assemble this spiked blackberry Kir Royale, first take a whole blackberry and cut a little slice into it. Rub the cut blackberry around the rims of the champagne flutes. Put the sugar onto a small flat plate, and dip the wet purple glass rims into the sugar.
Being careful not to disturb the sugar rims, assemble the cocktail. Pour 1 tablespoon of the blackberry purée into the bottom of the glass. Follow by 1 splash of berry vodka, and 2 splashes of crème de mure, or crème de cassis. Top off with cold champagne, being careful to pour slowly, so the champagne doesn't fizz up and over and ruin the sugar rim. Float a whole blackberry in the finished cocktail.