Kir Royale Cocktail

Prep Time Cook Time Serves
5m 6 cocktails

A great use of the blackcurrant syrup I made the other day. Even though you can buy blackcurrant syrup (usually in the form of a liqueur named crème de cassis) , I find the flavor is much better with my homemade batches. I think it’s because I use less sugar and so you taste the blackcurrants a lot more.


  • 6 tablespoons blackcurrant syrup or crème de cassis
  • 1 bottle champagne or sparkling wine
  • fresh blackcurrants or other dark berries for garnish


Pour one tablespoon of blackcurrant syrup into the bottom of each champagne flute. Top up with the champagne or sparkling wine. Garnish with blackcurrants or other black fruits (see Cook’s Note). Enjoy!


Another popular liqueur often used in making Kir Royales is Chambord. It is an alcohol made using red and black raspberries, not blackcurrants. Technically it is called a Kir Imperial when served with Champagne or Cremant, but many places will use this in making a Kir Royale.

I used fresh blackcurrants for the garnish because I had so many of them from the garden. They are really just for decoration as fresh ones are quite tart and not that pleasant to eat raw. If you don’t have ones to use up, I would recommend garnishing with a blackberry or black raspberry. They are pretty and can be eaten by guests.