https://static1.squarespace.com/static/56660a3025981d724906b082/t/58507279197aea7a186f451c/1481667219166/print-recipe-my-woodstock-kitchen?format=1000wA toast is always called for to welcome in the New Year. This is beyond easy. The hardest part for me was uncorking the Prosecco bottle. I actually had to drive to a nearby restaurant and ask them to open it for me!
Ingredients:
one bottle of the bubbly of your choice, I used Prosecco—inexpensive and delicious
2-4 Tablespoons Crème de Cassis
fresh raspberries (optional)
Make the Kir Royale:
Put 2-3 teaspoons of the Crème de Cassis in 4 champagne flutes. To control the fizz, fill each glass about ¼ full with the Prosecco. Then slowly fill to about 2/3 full. Drop 3 or 4 fresh raspberries in each glass and CELEBRATE!
Makes 4 servings. YUM!
LESSONS Learned:
1. Crème de Cassis is only about 20% alcohol, so unlike other liqueurs, it needs to be refrigerated after opening.
2. If you pour a small amount of the Prosecco, about ¼ full, in the glass first, and let those bubbles subside, it will help control the bubbles from overflowing.