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This simple concoction is named after Canon Kir, a mayor of Dijon, who died in 1968. The traditional kir combines crème de cassis (a black currant liqueur) and white wine. For a special occasion, a kir royale, a mixture of crème de cassis and chilled Champagne, may be served. And, in some cafés, one can find the communard, a blend of cassis and red wine.
- 1 tablespoon crème de cassis
- 1/2 cup dry white wine, chilled
- Lemon zest strip
Pour the crème de cassis into a tall tulip glass. Add the white wine and stir gently to mix. Garnish with a twist of lemon zest and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
113 calories; 0g total fat; 0mg cholesterol; 6mg sodium; 1g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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