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ArchivesRe:Violet kirs and "normal" kirs
in reply to a message by Nanaea
Nanaea
To make a violet kir you pour a tablespoon of violet liquer in the bottom of a champagne flute, then carefully pour chilled champagne in until the glass is filled, tyring not to disturb the liquer. There should be a distinct contrast. It is a variation of the traditional kir that uses creme de cassis (a currant liquer).
Phyllis
To make a violet kir you pour a tablespoon of violet liquer in the bottom of a champagne flute, then carefully pour chilled champagne in until the glass is filled, tyring not to disturb the liquer. There should be a distinct contrast. It is a variation of the traditional kir that uses creme de cassis (a currant liquer).
Phyllis
1
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Re:Violet kirs and "normal" kirs
I'll have to try that, as I love champagne. Sometimes, I pour a little pear schnapps or peach schnapps in the the bottom of the flute before the champagne, but I have no idea if there's a special name for that.
-- Nanaea
I'll have to try that, as I love champagne. Sometimes, I pour a little pear schnapps or peach schnapps in the the bottom of the flute before the champagne, but I have no idea if there's a special name for that.
-- Nanaea
1
Re:Violet kirs and "normal" kirs
Nanaea
If you have any rose (as in the flower) liquer, try a rose kir. They're quite interesting. Another champagne cocktail you might know about is the mimosa. It is champagne and orange juice, usually served at a brunch or some such khazarae.
Phyllis
Nanaea
If you have any rose (as in the flower) liquer, try a rose kir. They're quite interesting. Another champagne cocktail you might know about is the mimosa. It is champagne and orange juice, usually served at a brunch or some such khazarae.
Phyllis
1