SteviJa Kir Royal
Recipe · December
Ingredients
SteviJa Kir Royal is a mix of dry champagne (brut) with a dash of home-made ‘Crème de Cassis’, served in a tall, slender champagne glass
(serves 4)
- 100 ml jenever or brandy
- 25 ml blackcurrant juice (Betuwe)
- 15 drops SteviJa Fruitsiroop Blackcurrant®
- 10 grams SteviJa Kristal® (dissolved in two tablespoons hot water)
- 1 bottle Champagne Brut (chilled)
- 4 champagne glasses
Preparation
Prepare the ‘Crème de Cassis’ by mixing all the ingredients except the champagne. Take a champagne glass and pour the Crème de Cassis into it. Top up the glass with champagne. The ‘liqueur – champagne’ ratio is 1/5 : 4/5. This can of course be made with more or less liqueur to your own taste.
Tip:
For an alcohol-free cocktail, replace the jenever and the champagne with a mix of 50% grape juice and 50% sparkling mineral water