Reviewed: Feb. 21, 2009

I really like this drink. I teach French and have heard that the traditional way to prepare Kir is to take a bottle of Chablis, or other white wine, pour a glass for the person serving it, and then fill the bottle of wine back up with creme de cassis. I haven't made it this way yet, but I think it sounds like it would be just about right!

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Reviewer:

heather

Cooking Level: Beginning

Home Town: Lincoln, Illinois, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 8, 2009

What a lovely drink! My sister made this for me years ago when she returned from a summer in France. I never asked her how she prepared it so I was happy to see this recipe... thanks for the memories!

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Reviewer:

Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Jan. 22, 2009

What a classic! Okay, I live in Burgundy, France, the home of incredible wine and Creme de Cassis. This drink is absolutely incredible and extremely well-known and loved in this region of France. It is a very strong drink, and locals enjoy warning you about not drinking too much. Also be careful about putting too much Creme de Cassis in it or it will be too strong. In the beginning when I could not handle alcohol very well, a friend substituted the wine for water. It tasted great, though not quite as good as white wine. But was significantly less strong.

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