Add 1 or 2 tbsp (15 to 30 ml) of Crème de Cassis to a glass of dry white wine. To create a pretty visual effect, make sure you pour the white wine before adding the Crème de Cassis. This way, the liqueur will settle to the bottom of the glass.
- Use sweet or sparkling cider to make a Kir Breton.
- Try a Cardinal or a Communard—a Kir made using dry red wine.
- For a lasting impression, nothing beats a Kir Royal made using champagne or sparkling wine.