This story that sometimes two ingredients are obliged to be together, supplementing each other and creating balance. Being quite ordinary components separately, they create an ideal combination and perfectly work together.
This drink consists of only two ingredients, the Creme de Cassis liqueur and the cooled Bourgogne Aligote white wine added from above. The key to creation of the balanced drink is in proportions of liqueur and wine. Simom Difford doesn't recommend to adhere to a classical ratio which approves 1/3 parts of liqueur and 2/3 parts of wine, excessively sweet drink will become result. He offers a liqueur ratio to wine ranging from 1:5 up to 1:7.
The origin of cocktail leaves by far 1904 when in Cafe George in the city of Dijon, France, the waiter to the name Faivre offered the first the idea of mixing of white wine and Creme de Cassis. Its drink began to be called Classic Blanc, but today it is known as Kir in connection with промо the campaign Felix Kir, the bright political figure and the hero of resistance of World War II. During being the head of city council he looked for ways of advance of local products, including the Creme de Cassis liqueur and Bourgogne Aligote wine. Their mix at first was called Kir’s aperitif, then Father Kir’s, and after the name became simpler to Kir.
Bourgogne Aligote is white wine from grapes of a grade Aligote growing in Burgundy it is protected by the certificate of control of authenticity of origin (фр. Appellation d’origine controlee, for short AOS).
Many sources indicate that use of white wine is caused by lack of the red Burgundy wine caused by confiscation of the majority of stocks by the German army. Or the bad quality of white wine that year can be the reason for that, and liqueur, thus, became masking and hid shortcomings bright blackcurrant sweet.
Use of champagne and other sparkling wines in combination with Creme de Cassis gives us a variation under the name Kir Royal. It is important to consider a kind of sparkling wine. Respect for balance sour and sweet requires brut nature and ultra brut champagne.
In 1951 when Kir found broad popularity, Roger Damidot (the owner of Lejay-Lagoute - a brand of the Creme de Cassis liqueur, the largest producer in the region) suggested Felix Kir to affirm copyright of use of the name Kir. Perhaps, it incredibly flattered it, and on November 20, 1951 the following letter came to the French national assembly:
"Canon Felix Kir, the member of parliament and the mayor Dijon, gives to the Lejay-Lagoute company headed by Roger Damidot, exclusive right of use of his name for blackcurrant liqueur in the advertizing purposes, in that form which he will consider necessary".
Having armed with this letter, the Lejay-Lagoute company patented a brand under the name of Kir in March, 1952.
Years of later, observing growth of popularity of cocktail as aperitif, Felix wanted to offer other producers of the Creme de Cassis liqueur similar privileges, but the property right of a trademark was already reserved for Lejay-Lagoute and to change something in this question was already too late. Numerous judicial proceedings provided case referral to the Supreme French Court, ‘to Cour de Cassation where exclusive rights of a trademark were confirmed on October 27, 1992. Following the triumph, Lejay-Lagoute registered and began production Kir Royal - in advance prepared mix of liqueur and sparkling wine.
If cocktail is created with use of wines of grades of cremant or cava, then it is called by Kir Petillant (from фр. petillant - sparkling).
The most known variations are:
- Kir Royal - with replacement of white wine by champagne.
- Kir Imperial - with replacement of blackcurrant liqueur on crimson, and wine nashampansky.
- Communard/Cardinal - with replacement of white wine on red.