Kir et Kir Royal

Ingredients

• For the Kir
• 40 ml crème de cassis, Burgundian producer, minimum 15% ABV, Noir de Bourgogne variety; e.g. L'Héritier-Guyot or Gabriel Boudier
• 160 ml Bourgogne Aligoté, well chilled
• For the Kir Royal
• 40 ml crème de cassis, as above
• 160 ml Crémant de Bourgogne, well chilled; champagne may be substituted
• For the Kir reduction sauce (optional)
• 250 ml Crémant de Bourgogne
• 50 ml crème de cassis
• 30 ml veal demi-glace
• 40 g unsalted butter, cold, cut into small pieces for mounting

Method

1. 1
   Refrigerate both the wine (or Crémant) and the crème de cassis until thoroughly cold. Pour 20 ml crème de cassis per glass into the base of a chilled wine glass or flute before the wine is added.
2. 2
   Pour 80 ml of chilled Aligoté (or Crémant) slowly over the cassis. The wine's fall mixes the two naturally; no stirring is required. This is where the drink lives or dies: a wine that is warm, or a cassis that is cheap syrup rather than genuine crème de cassis at 15% ABV, will produce a cloying, flat result that no adjustment can rescue. The finished glass should be ruby-tinged, cold, and bright.
3. 3
   For the Kir reduction sauce: combine 250 ml Crémant de Bourgogne with 50 ml crème de cassis in a small saucepan. Reduce over moderate heat to 60 ml. The liquid should be syrupy and ruby-red, coating the back of a spoon.
4. 4
   Add 30 ml veal demi-glace to the reduction and stir to combine. Remove from heat. Mount with 40 g cold butter, swirling the pan continuously until the sauce is glossy and emulsified. Taste for seasoning. The sauce is ready when it holds a shimmering, ruby glaze on the spoon with evident fruit-acid balance.