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The Kir Breton

26 July 2013 · Natacha 2 Comments

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Kir Breton

When I got sixteen, my grandmother prepared me a kir Breton. I still remember this very first sip of alcohol. Sweet and strong at the same time. I loved it. By the way I always thought that this was the traditional kir recipe. Mixing Breton cider with cassis cream. At home, we exclusively used cider to make kir. I discovered that a kir was actually made with white wine when I moved to Switzerland. I was served a kir as an aperitif strangely made with white wine! I immediately asked if this was usual and that’s how I found out about the original kir.

The Kir Breton

I already knew about mixing wine and cassis cream. In fact the same grandmother was adding some cassis cream in her red wine. Really strange. I have to admit. I am not really a big fan and do not like it so much. I rather prefer to drink good Bordeaux without any cassis cream. My grandma unlike me is used to it. This is a traditional drink served in the region of Dijon called the Communard if you want to give it a try. They are not only making mustard in Dijon. They are also producing a delicious cassis cream.

Associating this cassis cream with Breton cider will give you a delicious kir Breton that you can serve in aperitif before a nice Breton dinner made with Crèpes (French pancakes) or others recipes coming from Brittany.

Kir Breton

The Kir Breton

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Prep Time 5 mins
Servings 6 glasses

Ingredients
  

  • 1 bottle Brut French cider
  • 18 cl cassis liqueur/cream

Instructions
 

  • Pour 3 cl. or 2 tablespoons of cassis liqueur in each glass.
  • Add Brut French cider.

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About Natacha

My name is Natacha and I live in Lausanne, Switzerland. You will find here typical and friendly french cooking to share with family and friends to embrace life!

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Comments

  1. Emilia says

    30 July 2013 at 22 h 00 min

    I know what I’m having before dinner this evening! Looks delicious 🙂

    Reply
    • a French girl "cuisine" says

      30 July 2013 at 22 h 07 min

      Yes I love it too!

      Reply

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