Kir Impérial
A festive French aperitif made with crème de framboise and dry champagne — effervescent, fruit-forward, and celebration-ready.
- 1Chill a champagne flute thoroughly before serving.
- 2Pour crème de framboise into the chilled flute.
- 3Top slowly with cold dry champagne or brut sparkling wine, pouring down the side of the glass to preserve the bubbles.
- 4Garnish with 2 to 3 fresh raspberries dropped into the glass.
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The Kir Impérial is a variation of the classic Kir Royale, which itself traces to Burgundy, France. The original Kir — white wine with crème de cassis — was popularized in the 1960s by Félix Kir, the mayor of Dijon, as a means of promoting local products. The Kir Royale substitutes champagne for the still wine. The Kir Impérial further refines the drink by replacing the blackcurrant crème de cassis with crème de framboise, a raspberry liqueur, producing a lighter, more delicate aperitif. French bars and restaurants commonly offer the full range of fruit liqueur variations. The name "Impérial" references the step beyond "Royale" in the hierarchy of French honorifics.
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