Cocktail Corner: The Jubilee Royale
Celebrate with a champagne twist.
By Rose Andres, WAC Bartender
Nothing says celebration quite like bubbles—Champagne bubbles, that is! You may have heard of the classic French cocktail the Kir Royale. Named for Félix Kir, a revered French resistance war hero, this traditional combination of crème de cassis and Champagne is often served as an aperitif. The Mayor of Dijon from 1945–1968, Kir created the cocktail using crème de cassis—a product of the region—to disguise an exceptionally bad year for wine. Replace the original white wine with Champagne and you have a Kir Royale.
There are endless variations of this basic recipe. To give pizzazz to an already beautiful cocktail, add dry ice so the Champagne bubbles release a puff of “smoke.” Take extra care to make sure only larger chunks—about dime size—are used so they stay at the bottom of the flute and aren’t ingested. You can purchase dry ice at nearly any grocery store. Handle with gloves and use tongs to place in your cocktail.
This year, celebrate Jubilee with my spin on this enduring classic.
The Jubilee Royale
- 1 oz. Tito’s Vodka
- ¾ oz. Cedilla Açaí Liqueur
- ¼ oz. simple syrup
- 2 lemon wedges, squeezed
- 3 oz. Chandon Brut
Combine all ingredients except Chandon over ice and shake. Strain into a flute or coupe with a small piece of dry ice at the bottom. Top with Chandon and garnish with a fresh raspberry and blackberry. Note: Chambord or crème de cassis may be used in place of Cedilla.