Warm Beaujolais Kir Recipes
WARM BEAUJOLAIS KIR
Yield Makes about 4 cups, serving 4 to 6
Number Of Ingredients 3
Steps:
- In a saucepan stir together the Beaujolais, the crème de cassis, and the zest and simmer the mixture, covered, for 5 minutes.
- Discard the zest, divide the mixture among wineglasses, and garnish each drink with a lemon or orange slice.
KIR
A classic kir is made with aligoté wine and crème de cassis (black currant liqueur), both of which come from the Burgundy region of France. Once you have the classic down (a glass of white wine with just a hint of cassis), variations abound. Substitute sparkling wine for the aligoté, and it becomes a kir royale. Add red wine, and it's a Bourgogne. If you're over wine entirely, dry hard cider (and a splash of Calvados, if you're feeling extra) turns the drink into a kir Normand, its name nodding to Normandy. Whatever base you choose, kirs easily veer saccharine when weighed down with a hefty pour of crème de cassis. Exercise restraint with the potent liqueur - aim for a more dusty rose hue than magenta - but feel free to drink in rapid succession.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 2
Steps:
- In a wine glass, combine the cassis and wine. Serve immediately.
WARM BEAUJOLAIS KIR
Categories Liqueur Wine Hot Drink Alcoholic Christmas Cocktail Party Red Wine Christmas Eve Gourmet Drink
Yield Makes about 4 cups, serving 4 to 6
Number Of Ingredients 3
Steps:
- In a saucepan stir together the Beaujolais, the crème de cassis, and the zest and simmer the mixture, covered, for 5 minutes. Discard the zest, divide the mixture among wineglasses, and garnish each drink with a lemon or orange slice.
BEAUJOLAIS KIR
Yield Makes 1 cocktail.
Number Of Ingredients 2
Steps:
- In a wine glass, stir together the crème de cassis and the Beaujolais and add several ice cubes if desired.
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