Chambord with Rosé is a beautiful variation on the more traditional Kir which is simply made by combining Crème de Cassis, a blackcurrant liqueur, with leftover dry white wine and swirling the two together in the glass. When making Kir or its more elegant cousin, Kir Royale (which is made with champagne), I often substitute Chambord, a black raspberry liqueur, for the standard Crème de Cassis.  The two liqueurs are very similar in taste, with the exception being that Crème de Cassis is slightly sweeter and syrupy in texture, whereas Chambord is more refined in flavour, with notes of blackberries, Moroccan vanilla, honey and citrus playing off the predominate raspberry flavour.  It’s not quite as sweet as Cassis and is a bit thinner in texture making it easier to swirl into the wine.  In my opinion, the two can be used almost interchangeably but, since raspberries are my favourite summer berry, I always have a bottle of Chambord in liqueur cabinet. 

While Aligoté or other fruit-forward, un-oaked, dry white wines or brut Champagnes are most often the wines of choice when making Kir, it’s lovely when made with a summer-y Rosé.  This cocktail is sophisticated and refreshing on a hot afternoon, and it’s one of the easiest to make – just two ingredients with no shaking or stirring, just swirling.  The perfect way to elevate a basic bottle of Rosé.

Chambord Rosé

3/4 oz. Chambord, chilled
4 – 5 oz. dry Rosé wine, well chilled
lemon peel, optional, for garnish

Place the Chambord in the bottom of the a wine glass.  Top with the Rosé and swirl the glass to mix. Garnish with a twist of lemon zest, if desired.