When I got sixteen, my grandmother prepared me a kir Breton. I still remember this very first sip of alcohol. Sweet and strong at the same time. I loved it. By the way I always thought that this was the traditional kir recipe. Mixing Breton cider with cassis cream. At home, we exclusively used cider to make kir. I discovered that a kir was actually made with white wine when I moved to Switzerland. I was served a kir as an aperitif strangely made with white wine! I immediately asked if this was usual and that’s how I found out about the original kir.
I already knew about mixing wine and cassis cream. In fact the same grandmother was adding some cassis cream in her red wine. Really strange. I have to admit. I am not really a big fan and do not like it so much. I rather prefer to drink good Bordeaux without any cassis cream. My grandma unlike me is used to it. This is a traditional drink served in the region of Dijon called the Communard if you want to give it a try. They are not only making mustard in Dijon. They are also producing a delicious cassis cream.
Associating this cassis cream with Breton cider will give you a delicious kir Breton that you can serve in aperitif before a nice Breton dinner made with Crèpes (French pancakes) or others recipes coming from Brittany.
- 1 bottle of Brut French cider
- 18 cl. of cassis liqueur/cream (12 tablespoons)
- Pour 3 cl. or 2 tablespoons of cassis liqueur in each glass.
- Add Brut French cider.
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