Blackcurrant Kir
Cocktail avec alcool
Catégorie : Alcoolisé
Ingrédients
- 2 cl de crème de mûre
- 8 cl de vin blanc (sec de Bourgogne aligoté)
Préparation
Directly in the glass Pour in the blackberry liqueur, then the chilled white wine
Histoire
The Blackberry Kir is a fruity variation of the famous kir, a traditional French aperitif originally made with dry white wine and crème de cassis. Its origin is therefore indirect: it is not among the oldest historic cocktails, but rather part of the lineage of Burgundian aperitif drinks popularized in the 20th century. Like the classic kir, it is based on the combination of a light white wine with a fruit liqueur, here blackberry liqueur, which gives it its purplish color and a rounder, more aromatic profile.
The kir itself is generally associated with Burgundy and with Félix Kir, a priest and later mayor of Dijon, who helped make it famous after the Second World War. Originally, the drink was used in particular to soften local white wines that were sometimes considered too acidic or lacking in character, by adding crème de cassis. The blackberry version appeared later, as part of this tradition of replacing crème de cassis with other red or dark fruit liqueurs, depending on tastes and regional production.
The Blackberry Kir does not have a history as well documented as the traditional kir, but it clearly illustrates the evolution of French aperitifs toward more flexible and indulgent recipes. Blackberry liqueur, made from blackberries macerated in alcohol and then sweetened, brings a wilder, more fragrant note than cassis. Today, the cocktail remains appreciated for its simplicity and for its balance between the freshness of the white wine and the fruity sweetness of the liqueur.