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Recipe · Burgundy
Kir bourguignon classique
Classic Burgundy kir
⏱ 5 minServes 6Easy145 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
150 ml (⅔ cup)well-chilled Bourgogne Aligoté
15 ml (1 tbsp)Dijon crème de cassis16% ABV
1fresh strawberryto garnish
1organic lemon zest
- 150 ml (⅔ cup) well-chilled Bourgogne Aligoté
- 15 ml (1 tbsp) Dijon crème de cassis 16% ABV
- 1 fresh strawberry to garnish
- 1 organic lemon zest
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the Aligoté out of the fridge just before serving so it is at 8°C (46°F).
- Rinse the flute in cold water and dry it.
- Measure 15 ml (½ fl oz) crème de cassis into the bottom of the flute.
- Gently top up with the chilled Aligoté, pouring down the side of the glass to keep the color gradient.
- Stir very gently with a long bar spoon, keeping the color layers.
- Finely zest the lemon over the glass to release its oils.
- Garnish with the strawberry on the rim and serve well chilled. Please drink responsibly.
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