KIR

This is the most famous and typical burgundian aperitif, invented by Felix Kir, first Dijon's Mayor after WWII.
Kir is composed of dry white wine (preferably Aligoté) and Créme de Cassis in the proportions 1 x cassis to 3-5 x wine, depending on your taste (more cassis = more sweet).
In France it is usually drunk as an aperitif before a meal or snack.
Originally the wine used was Bourgogne Aligoté, a lesser white wine of Burgundy. Nowadays, various white wines are used throughout France, according to the region and the whim of the barkeeper. Many prefer a white Chardonnay-based Burgundy, such as Chablis.
Although Kir Royal (made with champagne) was not invented in Burgundy, it becomes more and more popular. It's birthplace is believed to be the famous Maxim's restaurant in Paris, by one of the waiters, who had a wonderful idea to repalce in the standard Kir, the Aligoté, by champagne brut.

How to make a Kir Royal

Kir Variations
Besides the basic Kir, a number of variations exist:

• Kir Royal - made with champagne
• Kir Pétillant - made with sparkling wine
• Communard/Cardinal - made with red wine instead of white
• Kir Imperial - made with raspberry liqueur instead of cassis, and champagne
• Kir Normand - made with Normandy cider instead of wine.
• Kir Breton - made with Breton cider instead of wine.
• Cidre Royal - made with cider instead of wine, with a measure of calvados added.
• Hibiscus Royal - made with sparkling wine, peach liqueur, raspberry liqueur, and an edible hibiscus flower. Also noted with sparkling wine and pear schnaps.
• Kir Pèche - made with peach liqueur.
• Pamplemousse - made with red grapefruit liqueur and sparkling white wine, which gives a slightly tart alternative.
• Tarantino - made with lager or light ale ("kir-beer").

When ordering a Kir, waiters in France sometimes ask whether you want it made with crème de cassis (black currant), de mûre (blackberry) or de pèche (peach).