Mom's Best Recipes

Recipe

Champagne Royale

Crème de cassis + Champagne = a bubbly, berry-bright cocktail that looks fancy and takes almost no effort.

By Matt Campbell

•

4.8

A chilled Champagne flute filled with pale sparkling wine and a deep ruby cassis swirl at the bottom on a light stone kitchen counter

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Champagne Royale is my kind of “hosting” drink. It is elegant, it is basically two ingredients, and it makes everyone feel like we have our lives together, even if the kitchen is doing the most.

If you have never had one, picture this: crisp, cold bubbles with a little blackcurrant sweetness that turns the whole thing jewel-toned and dangerously sippable. It is also known as a Kir Royale, and once you learn the ratio, you can make it on autopilot for brunch, New Year’s, anniversaries, or a random Tuesday that needs a glow-up.

Glass note: A flute is classic and keeps bubbles lively. A small white wine glass (or tulip-style sparkling glass) is also great if you want a little more room for aroma.

A bottle of crème de cassis next to a chilled bottle of Champagne on a clean kitchen counter with two empty flutes

Why It Works

Fast and foolproof: Pour cassis first, then top with bubbly so it mixes gently on its own.
Balanced sweetness: The cassis adds fruit and color without turning the drink syrupy if you keep the amount modest.
Works with what you have: True Champagne is great, but Prosecco, Cava, or any dry sparkling wine makes an excellent Royale.
Easy to scale: Make one glass at a time so the bubbles stay lively and you do not end up with a flat pitcher situation.

Yield: Makes about 5 to 6 ounces, depending on your glass.

Pairs Well With

Storage Tips

This one is best made fresh, but you can absolutely plan ahead.

If you have leftover crème de cassis

Store tightly capped in a cool, dark place. Once opened, it usually keeps its best quality for several months, and refrigeration helps preserve flavor and color.

If you have leftover sparkling wine

Use a sparkling wine stopper and refrigerate.
Best within 1 to 2 days for decent bubbles. By day 3 it is usually more “sad spritz” than celebration.

Do not pre-mix

Mixing cassis and bubbly ahead of time knocks out carbonation fast.

Common Questions

Is Champagne Royale the same as Kir Royale?

Basically, yes. Kir Royale is the classic, widely used name (cassis + Champagne or other sparkling wine). “Champagne Royale” is more like a menu shorthand you will sometimes see for the same idea.

What is the best ratio of cassis to Champagne?

I like 1/2 ounce cassis in a standard flute, then top with bubbly. If you want it sweeter and darker, go up to 3/4 ounce. If you are using a sweeter sparkling wine, stay closer to 1/4 to 1/2 ounce so it does not turn syrupy.

Kir vs. Kir Royale: what is the difference?

Kir is crème de cassis topped with still white wine (traditionally dry Burgundy). Kir Royale swaps the still wine for sparkling wine for extra lift and sparkle.

Do I need real Champagne?

No. Real Champagne is fantastic, but a dry sparkling wine like Cava, Brut Prosecco, or Brut sparkling wine works beautifully. The key is dry bubbles to balance the cassis.

Can I use Chambord or another liqueur?

Totally. Chambord (raspberry) makes a slightly softer, candy-like berry vibe. Crème de mûre (blackberry) is also great. If you use something sweeter than cassis, reduce the amount a touch.

Should I stir it?

Usually no. The pour does the mixing gently, and you keep more bubbles. If you must, give one gentle swirl with a bar spoon.

Can I make it non-alcoholic?

Yes. Use non-alcoholic sparkling wine or sparkling grape juice and swap cassis for blackcurrant syrup (or a berry syrup). Start with a small amount and adjust to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Champagne flutes or small white wine glasses
Jigger or tablespoon measure
Optional: citrus peeler or small knife for lemon twist
Optional: sparkling wine stopper for leftovers

I love cocktails that feel like a flex but behave like a weeknight recipe. The first time I made a Champagne Royale at home, I was trying to look vaguely put-together for friends coming over. I had exactly one clean pan, a bag of chips, and a bottle of bubbly I bought “just in case.” Adding a little cassis turned that bottle into a moment. Now it is my go-to move when I want something festive without turning my kitchen into a full production.