Kir
What is a dirty cocktail?
MOREA dirty cocktail is a cocktail made with a spirit that has been infused with flavour. The most common type of dirty cocktail is made with vodka that has been infused with olives but other flavours can be used as well.
Dirty cocktails are usually made by infusing vodka with flavour for a period of time but they can also be made by adding flavoured liqueurs or syrups to the mix.
A Martini is dirty, for example, when Olive brine is added to it.
Kir
Low ABV ( less than 15% ),Light and refreshing.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
- Dry White Wine 18 cl
- Creme De Cassis 1 tbsp
- Ice Cubes 2/3 -
- Lemon Peel 1 twist
Any Glass of your Choice
Kir is a popular Wine cocktail containing a combinations of Dry White Wine,Creme De Cassis,Ice Cubes,Lemon Peel .Served using Any Glass of your Choice
Kir Ingredients
Dry White Wine,Creme De Cassis,Ice Cubes,Lemon Peel,
Kir Recipe
Combine ingredients in a large white wine glass. Twist the lemon peel to release the oil and drop it into the glass.
Creme De Cassis
Crème de cassis is a blackcurrant liqueur. It is sweet and dark liqueur is a specialty of Burgundy but it is also made in Anjou, England, Luxembourg, Alberta, Quebec and Tasmania.
THe quality of creme de cassis depends on the variety and quality of the berries and a liqueur labeled Creme de Cassis de Dijon guarantees that the liqueur is made from berries grown in the commune of Dijon in Burgundy.
A new protected geographical indication Creme de Cassis de Bourgogne was approved and it guarantees a liqueur made with berries from the Burgundy region of France.
As for any other European exotic liqueur, if it is not easily available near you, you can substitute Creme de Cassis with a home made Creme de Cassis or infuse Cassis Syrup in High Proof Alcohol for the effect as the last resort.Ice Cubes
Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.
Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.
Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,
In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan
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