Mini Kir Royale

The Kir Royale is one of the simplest and most refined Champagne cocktails out there. At its heart, it’s just Champagne (or dry sparkling wine) poured over a measure of crème de cassis, a blackcurrant liqueur that adds a hint of fruit sweetness and color. Traditionally, the ratio is about ½ oz cassis per flute, topped with bubbly, and often garnished with raspberries or a twist.

My Mini Kir Royale stems from the French aperitif tradition, where Cassis pairs with sparkling wine to create something bright and celebratory, perfect for special occasions like New Year’s Eve. But to make it extra cute, we’re serving it in a mini champagne bottle. Cheers!

Elevating it for NYE: Rosemary Kir Royale

To make the Kir Royale feel festive, seasonal, and memorable, we add a touch of rosemary via a simple rosemary infusion in the creme de cassis. The result is aromatic, slightly herbal, and downright beautiful when served inside a mini Champagne bottle. For each guest, you’ll just need:

• 1 mini champagne bottle
• 1/2 oz. rosemary-infused Creme de Cassis, see below
• Optional: 1 dash orange bitters, or grapefruit bitters
• Garnish: Rosemary sprig

Instructions

1. Pop your mini champagne bottles and pour out approximately 1 oz. of champagne. Sip it or toss it.
2. Carefully add in the rosemary-infused Creme de Cassis and bitters.
3. Add in rosemary sprig and give a gentle swirl.
4. Add a straw, place over ice, and serve!

Rosemary-Infused Creme de Cassis

This rosemary-infused liqueur flavors what’s already sweet instead of adding more sugar.

Add 1 small fresh rosemary sprig (3-4 inches, lightly bruised) to 1 cup Creme de Cassis. Cover and infuse for 30–60 minutes MAX. Don’t push past an hour — cassis extracts rosemary fast. Taste at 30 minutes. Strain immediately once you get a gentle herbal note.

Serving & Presentation Tips

• Chill everything, especially the mini bottles, so your bubbles pop beautifully.
• Garnish with tiny rosemary sprigs tucked under the cap or tied to the neck.
• Set up a little “Champagne Cocktail Station” with creme de cassis and mini bottles so guests can assemble their own if you want interaction.