Identity Card

  • Type: sparkling (IBA version)
  • Alcoholic level: alcoholic
  • Basic liqueur: Dry White Wine
  • Equipment: directly in the glass
  • Glassware: Paris Goblet
  • Garnish: undecorated


  • 9/10 Dry White Wine
  • 1/10 Crème de Cassis

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How to make it

Let the glass cool for 20 minutes in the freezer. Pour in Crème de Cassis and then wine that must be very cold. The cocktail is ready.

Variations and note

You can serve it before a meal. It's of French origin. Its name derives from a priest, Canon Felix Kir, who fought in the Second World War and then was elected major of Dijon from 1945 to 1965. In this period he used to offer this cocktail, his favourite.

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