Kir Royale – A Cocktail Fit For any Birthday!

Oh boy. Today is a very special day, or at least *I* think so. Today is my 30th birthday!

I’m not one of those people who freaks out about thirty. I’m actually excited today, to be entering a new decade of my life. My twenties were wonderful, for the most part, but they were also fraught with indecision, angst, and a scrambling feeling of failure.

But things in my life have come together quite wonderfully in the last few years. I met Shaun, who is everything I ever hoped for and more. We’re about to move into a townhouse that makes me squee with excitement and decorating possibilities.


I got a job that is creative and challenging (and pays well!) I lost the weight that has been plaguing me for my whole. entire. life. I found a happy home in blogging and new passions in food and photography.

I didn’t write all of that to brag, and my life certainly isn’t perfect. I guess the thing is that for the first time ever, maybe, I feel truly satisfied with where I’m at. There are lots of ways I still want to go forward, but those will come and I’ll keep working towards them. But I don’t feel frantic anymore. I don’t feel like I’m failing.

So! Such a feeling clearly deserves no less than a champagne cocktail, wouldn’t you agree?

I love Kir Royales because they feel so dang special. Champagne and creme de cassis are both ingredients that I would NEVER typically have in my house, and it’s not a drink I would rush to order at a bar either. So making them feels extravagant, and instantly says ‘special occasion’.

The reason I’d still consider them pretty no fuss is that they only involve two ingredients, and require no fancy tools like a cocktail shaker, or even a bag of ice. (Just pop your bottles of champagne in the fridge a few hours before you want to make these.)

Kir Royales

• 5-6 ounces of champagne (or sparkling wine)
• about 1/2 to 1 ounce of creme de cassis (blackcurrant liqueur)
• some kind of garnish: blackberries, blueberries, or raspberries, a lemon peel, a sprig of mint, etc.

And frankly, even the garnish is optional.

To make, simply fill your flute with champagne, top with a generous splash of cassis, and stir lightly. Add garnish and serve!

Or in my case, drink! Cheers!

A note on the glasses: I picked up these champagne flutes at the dollar store, for just $1 each. Easily affordable for a small group, though you might want to go for plastic if you have a larger gathering, or ignore the flute thing altogether and just serve ‘em up in wine glasses, juice glasses, and whatever else you have available. Most people won’t mind, especially after enjoying one or two.

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