Mulled Sage Kir Royale

I still remember the first time I drank a Kir Royale. I was young and I suddenly felt like I was the most sophisticated adult version of myself I would ever be. Clutching a Coupe, sipping those saline bubbles, tainted with the Inky Sweetness of Cassis, I could have been an A List Celebrity.


Although times have changed, my love for this simple cocktail has remained. For me, it must always be served in a coupe, there is just something so ‘80s A Lister’ about them.


This year, I’ve brought it into 2021 with the addition of a mulled sage syrup. It adds a spiced herbaceous note that allows the fruit to sing. I am using Chambord for its Black Raspberry Aroma, feel free to substitute with more traditional Crème de Cassis.


The Mulled Sage Syrup will keep in the fridge for months.

Ingredients:


Mulled Sage Syrup


100ml Water

80g Caster Sugar

1 Cinnamon Stick

1 Star Anise

4-5 Purple Sage Leaves


For 1 Drink


10ml Mulled Sage Syrup

20ml Chambord/ Crème de Cassis

180ml Crémant/ Champagne to top up

Method:


1. For the syrup, add the water and the sugar to a small pan and heat over a low heat until dissolved. Add the cinnamon & star anise and bring to a boil. Boil for 3-5 minutes or until slightly thickened. Remove from the heat, add the sage, and allow to cool to room temperature.

2. Strain out the aromatics and store in a bottle in the fridge.

3. Build the syrup and Chambord in a chilled glass, stir, and top up with Crémant or Champagne.