Kir (cocktail)

Lore & Background

The cocktail was formerly called blanc-cassis, but after World War II it was renamed for Félix Kir, mayor of Dijon. Kir was a pioneer of the twinning movement and used the drink to welcome international delegations, promoting two local economic products: crème de cassis and white wine. According to Rolland (2004), the reinvention of blanc-cassis was necessitated by the German Army's confiscation of all local red Burgundy during the war, leaving an excess of white wine. Kir allowed one Dijon producer of crème de cassis to use his name, then extended the right to competitors.

Reader's Guide

The Kir cocktail is significant as a regional French apéritif that gained international fame through the promotional efforts of Mayor Félix Kir. Its legacy is tied to the post-war reconstruction of Burgundy's economy and the twinning movement. The drink's recipe varies: the International Bartenders Association uses 1/10 crème de cassis, while French sources specify about 1/5, and 19th-century recipes used 1/3, which modern tastes find cloyingly sweet. Many variations exist, including Kir royal (with Champagne), Communard (with red wine), and Kir Breton (with cider). When ordering, French waiters may ask if the customer wants crème de cassis, blackberry, peach, or raspberry liqueur. The cocktail remains a symbol of Dijon and Burgundy, inextricably linked with Mayor Kir's name.

Did You Know?

• The drink was originally called blanc-cassis before being renamed after Mayor Félix Kir.
• Kir popularized the drink by offering it at receptions to visiting delegations after World War II.
• The German Army's confiscation of local red Burgundy during the war led to the reinvention of blanc-cassis using white wine.
• 19th-century recipes for blanc-cassis used 1/3 crème de cassis, which modern tastes find cloyingly sweet.