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.