![Frosted Cranberry Kir Royale](https://cdn.statically.io/img/www.southernliving.com/thmb/PWBNikdfyMrUP54K6Hn8tIafKfo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/southern-living-Frosted_Cranberry_Kir_Royale_002-f16ebc59f0c84453ae97140b0ba6a49b.jpg)
Caitlin Bensel; Food Styling: Torie Cox
The classic Kir Royale, an elegant Champagne cocktail made with creme de cassis (a sweet garnet-colored liqueur made from blackcurrants) gets the holiday treatment thanks to a double dose of cranberries. Tart cranberry juice balances the sweetness of the liqueur, and a garnish of fresh cranberries rolled in sugar gives each Champagne flute or coupe a frosted, festive look.
Ingredients
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3/4 cup granulated sugar, divided
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12 fresh cranberries, rinsed
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2 ounces creme de cassis, chilled
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2 ounces cranberry juice, chilled
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1 750-ml bottle Champagne, chilled
Directions
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Make a simple syrup by combining 1/2 cup sugar and 1/2 cup water in a small saucepan set over medium heat. Simmer, stirring, until sugar has dissolved and syrup turns clear. Remove from the heat, and let cool.
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Add cranberries to the simple syrup, stir to coat, and transfer berries to a plate using a slotted spoon. Reserve remaining simple syrup for another use.
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Place remaining 1/4 cup sugar in a small bowl. Roll each cranberry in sugar until completely coated, and transfer to a clean plate to set. Thread 3 cranberries each onto 4 cocktail picks, small skewers, or toothpicks, and reserve for garnish.
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Add 1/2 ounce creme de cassis and 1/2 ounce cranberry juice each to 4 Champagne flutes or coupes. Divide the Champagne among the 4 glasses, garnish each glass with a cranberry cocktail pick, and serve.