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Silky Bubbly Cherry Champagne For Effortless Holiday Elegance
A priest‑mayor hacked post‑war Burgundy: Canon Félix Kir mixed Aligoté + crème de cassis; a 60s Champagne swap made the Kir Royale—two ingredients, zero technique. Use real Dijon cassis (Lejay‑Lagoute or L’Héritier‑Guyot) and Brut Champagne at 40–45°F; add 0.5–0.66 oz cassis to a chilled flute, then tilt‑pour and let the bubbles mix. Deep‑pink, berry‑brioche fizz that loves oysters, smoked salmon, goat cheese—Kir Royale, Dijon, Champagne, Aligoté, crème de cassis.
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By Grep News | Scotty ClarkeA priest‑mayor hacked post‑war Burgundy: Canon Félix Kir mixed Aligoté + crème de cassis; a 60s Champagne swap made the Kir Royale—two ingredients, zero technique. Use real Dijon cassis (Lejay‑Lagoute or L’Héritier‑Guyot) and Brut Champagne at 40–45°F; add 0.5–0.66 oz cassis to a chilled flute, then tilt‑pour and let the bubbles mix. Deep‑pink, berry‑brioche fizz that loves oysters, smoked salmon, goat cheese—Kir Royale, Dijon, Champagne, Aligoté, crème de cassis.