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.


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


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.