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A French aperitif made with crème de cassis (blackcurrent liqueur). Although originating in the 19th century, it is named after a mayor of Dijon who popularized it following World War II.
Servings:
Ingredients
Preparation
Add the crème de cassis to a champagne flute. Top with champagne. Garnish with lemon twist, if desired.
Variations substitute other spirits for the champagne. These include the kir, using dry white wine, and the kir Normande, using sparkling hard apple cider and a splash of calvados. Try it with a Virginia white or sparkling wine.
