Kir Breton recipe
A French regional Kir that balances blackcurrant liqueur with crisp Breton cider.
Method: Build ·
Glass: Champagne flute or tall wine glass ·
Time: 2 min ·
Difficulty: Beginner ·
Family: The Highball Family
Ingredients
- 0.5 oz Crème de Cassis
- 4 oz Dry Breton Apple Cider (well chilled; a dry sparkling cider works well)
How to make a Kir Breton
- Chill a Champagne flute or tall wine glass.
- Pour the crème de cassis into the bottom of the chilled glass.
- Top gently with chilled dry Breton apple cider.
- Add a thin apple slice if using and serve immediately.
Garnish
Thin apple slice, optional.
Pro tip
Choose a dry, sparkling cider rather than sweet juice. Its acidity and gentle tannin keep the cassis balanced and make the drink feel like an apéritif rather than dessert.
History of the Kir Breton
Kir Breton is Brittany’s cider-based take on the Kir. It keeps the classic blackcurrant liqueur but substitutes regional Breton apple cider for the dry wine, producing a crisp orchard-fruit variation.
Flavour profile
Apple, Blackcurrant, Crisp, Bubbly
Variations
- Kir — Dry white wine and crème de cassis in the original Bourgogne apéritif
- Kir Royale — Champagne or dry sparkling wine replaces the white wine
- Kir Impérial — Raspberry liqueur replaces crème de cassis beneath Champagne
- Kir Breton — Dry Breton apple cider replaces the wine
Practise making the Kir Breton in the free Virtual Bar game.