Kir Royale Sangria Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated May 15, 2019
20120710KirRoyaleSangria.jpg
Kerry Saretsky

I love this party cocktail for a playful take on a classic. Instead of the staid, glass-by-glass Kir Royale, I mix up rosé champagne (a cheap-ish bottle), crème de cassis black currant liqueur, a spoonful of sugar, and a glass of sparkling water. Then I tumble in frozen berries: blackberries, little baby strawberries, black currants, and red currants. Still frozen, they act like ice cubes that sweeten and add body to the sangria. Fête-tastic.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Kir Royale Sangria Recipe

Active 5 mins
Total 5 mins
Serves 4 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 (750 milliliter) bottle of dry sparkling rosé, ice cold
  • 3/4 cup crème de Cassis
  • 1 tablespoon simple syrup (see note)
  • 1 cup sparkling water
  • 2 cups frozen mixed berries, straight from the freezer

Directions

  1. Combine rosé, crème de cassis, simple syrup, sparkling water, and frozen berries in a large pitcher. Serve immediately.

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