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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Pour the Créme de Cassis into 8 Champagne flutes. Slowly pour a bottle of chilled Champagne between each glass and, just before serving, drop a few raspberries into each drink.

Recipe from Good Food magazine, September 2006

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Comments, questions and tips (2)

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Overall rating

A star rating of 2.2 out of 5.5 ratings

wendygee

A star rating of 1 out of 5.

Agree with Daphne. The cassis overpowers the taste of the raspberries. I've used creme de framboise with good results, and frozen raspberries which chill the champagne or cheap fizz really well.

soubesdakini

A star rating of 1 out of 5.

I can't see any point in putting raspberries into a classic kir with creme de cassis. Their taste will be completely swamped. But it would make sense to include them in a kir cocktail made with creme de framboises in which case the fresh and the liqueur raspberries would complement each other.

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