One of my favourite indulgences when working in Quebec, was to unwind after the day with an aperitif of Kir or Kir Royale. The Kir Royale (with champagne instead of dry white wine) was my preference, as I think it was the crisp bubbles from the sparkling wine mixed with the blackcurrent notes of the Crème de Cassis made it my drink of choice before dinner. So feeling some nostalgia for those happy hours this weekend, I came up with my own rendition of Kir Royale. My preferred ratio is 1/5 Crème de Cassis, to 4/5 Sparkling Wine. Add the Crème de Cassis first to ensure equal distribution. I added a 1/4 cup blackberries and pinch of fresh thyme and proceeded to crush and then strained the thyme out. Served untradionally in a mason jar, it makes a refreshing cocktail for a spring or summer get together.
