Breton Kir
Cocktail avec alcool
Catégorie : Alcoolisé
Ingrédients
- 8 cl de cidre
- 2 cl de crème de cassis
Préparation
Directly in the glass1. Pour in the blackcurrant cream, then the chilled cider
Histoire
The Breton Kir is a regional and popular variation of the famous Kir, adapted to the emblematic products of Brittany. While the classic Kir traditionally combines blackcurrant cream with dry white wine, the Breton Kir replaces the wine with cider, giving it a more rustic, fruity character that is clearly rooted in Breton terroir. Its exact origin is less well documented than that of the Dijon Kir, but it clearly belongs to the tradition of simple French aperitifs, based on combining a spirit or local drink with a fruit liqueur.
The name Kir comes from Félix Kir, a priest and later mayor of Dijon in the mid-20th century, who helped popularize the combination of white wine and blackcurrant cream. This formula then inspired many regional variations. The Breton Kir thus appears as a logical adaptation of this recipe, using cider, a fermented drink traditionally produced in Brittany and Normandy, instead of wine, in order to create an aperitif more directly linked to western France.
The pairing of cider and blackcurrant cream follows a simple flavor logic: the acidity and freshness of the cider balance the sweetness and intensity of the blackcurrant. Like many cocktails born from local traditions, the Breton Kir was not created as a precisely dated bar drink, but rather from a convivial, home-based custom that over time became identified as Breton. It illustrates well how French regional drinks have adapted to the tastes and ingredients available in each area.