Recipe courtesy of Cat Cora
Recipe courtesy of Cat Cora
Watch how to make this recipe.
Pom Kir Royal
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- Yield: 4 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 151
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
- Yield: 4 drinks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 151
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 10 mg
Ingredients
Directions
- Divide the sugar evenly among the four champagne flutes. Sprinkle 1 or 2 dashes of the bitters on top of the sugar. Pour 5 ounces (about 2/3 cup) champagne into each flute. Gently pour 1 ounce (2 tablespoons) pomegranate juice into each flute. Drop a lemon peel twist into each drink. Serve immediately.
Cook’s Note
A classic Kir Royal combines champagne and creme de cassis. I use pomegranate juice instead of cassis. Pom juice isn't as sweet, it's fresher-tasting and more lively, and it gives the drink a gorgeous color. Serve in champagne flutes. If you prefer a sweeter drink, leave out the bitters.
