HISTORY GLASS
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Kir Cocktail
n celebration of the Cowichan Valley being recognized as an official wine region in BC, it seems fitting to highlight a winebased cocktail. The Kir is an effortlessly elegant aperitif that originated in France around 1900. What we’ve come to know as the Kir originated as the Cassis Blanc – an accurate description of its combination of Crème de Cassis and dry white wine – typically Bourgogne Aligote. The Kir’s namesake, Canon Felix Kir was a politician, resistance fighter in WWII and eventually became the Mayor of Dijon. Wanting to promote local products, he popularized the Cassis Blanc until it eventually became known simply as the Kir. Though it was originally made with a dry white wine, the Kir Royale is probably more popular nowadays. This uses sparkling wine in place of the dry white wine, with
just a dollop of crème de cassis pooled at the bottom of the glass like a little jewel. Here in BC, blessed with the bounty of many delicious spirits and wines there are endless combinations to try using local products. Odd Society Spirits and Rathjen Cellars both make cassis, and there are many bubbles and dry wines you can use like Averill Creek’s citrusy 2019 Pinot Grigio. You can also kick it up a notch with this Kir Cocktail featuring the World’s Best Varietal Vodka, Ampersand Distilling Company’s Per Se. Jessica Schacht Ampersand Distilling Co. ampersanddistilling. com
Kir Cocktail
Recipe courtesy Jessica Schacht, Ampersand Distilling Company Ingredients 1 ½ oz Per Se Vodka 1 oz dry white wine – try Blue Grouse Dry White or Unsworth Charme de L’Ile for a Royale version 1/2 oz Crème de Cassis – try Odd Society or Rathjen Cellars Method Add ingredients to an ice filled cocktail shaker and stir until well chilled. Pour into a chilled cocktail glass and garnish with ripe berries. 24
