You’ve knocked off the Friday lunch rush, you’re refilling the ice, and someone’s hollering for “a Kir, but make it special!” We’ve all been there – you stare at that bottle of crème de cassis on the speed rail and realise this is exactly when the right pour can shift a few more bottles and put some fun on the floor. But do you grab the bubbles or stick to the classic still white? Here’s what actually matters when you’re deciding: Kir Royale or the humble Kir, and why both still move when you play them smart. Plus, we’ll get you sorted on specs, batching tips, and what you actually need to throw in the cart.
The Quick Answer: Bubbles for the Pop, Still for the Turnover
If you want to make real use out of your Vedrenne Crème de Cassis, go Kir Royale when you’re upselling sparkling or when you want punters to feel a bit posh. Classic Kir is gold for volume service, shifts wine stock, and you can move a lot with fewer hands. So, what to buy? If it’s an all-rounder and you’re starting to experiment or teaching junior staff, the classic Kir is the best, safest move – but don’t ignore the pop of a bubbly when your backbar’s got sparkling begging to get used.
Kir vs Kir Royale: What’s the Real Backbar Move?
Let’s rip the bandaid off: most blokes at the bar don’t know the difference. They just know one’s got bubbles and one’s quick to sip. Hospitality folk, on the other hand, need sharp serves that make sense in service and keep margins up. Here’s what you’re really weighing up:
- Kir: 15ml Vedrenne Crème de Cassis, topped with still dry white. It’s fast, cheap, bang-on refreshing, and flies during lunch or bottomless service.
- Kir Royale: 10-15ml Vedrenne Crème de Cassis in a Champagne flute, top with brut sparkling. Luxe, pretty, $ up, so reserve for Sunday sessions or main room moments.
Still not convinced? Here’s a handy chart to make life easier:
| Flavour | Best Mixer | Ideal Serve | What It Sells |
|---|---|---|---|
| Sharp, fruity, ribena-for-adults | Still wine (look for a dry Sauv Blanc or even Pinot Gris) | Classic Kir — fast, easy | High volume happy hours, bottomless brunch, lunch menu |
| Juicy, fizzy, showstopper | Sparkling like a crisp Blanc de Blancs | Kir Royale — for those feeling fancy | Events, Mother’s Day, date nights, room service wins |
3 Real-World Kir Recipes (No Fancy Gear Needed)
1. Classic Kir (Staff-Proof Build)
- Glass: Small white wine glass
- Method: 15ml Vedrenne Crème de Cassis in glass, top with 120ml chilled dry white wine. No stir. Goes straight on the tray.
- Garnish: Lemon twist (trust me, it cuts the sweet)
- Sub: Out of cassis? Try Massenez Blackcurrant, but it’s worth stocking the classic.
2. Kir Royale (The Quick Sparkling Upsell)
- Glass: Chilled flute
- Method: 10ml Vedrenne Crème de Cassis, top up gently with 120ml of a brut sparkling like Vinaceous Burlesque Sparkling
- Garnish: Fresh blackberry or lemon wedge
- Sub: No bubbles? Run a decent Prosecco. No flute? Use a small wine glass – not the end of the world.
3. Kir Spritz (For When It’s Hot or Your Crowd Wants Low ABV)
- Glass: Wine glass or highball
- Method: 15ml Vedrenne Crème de Cassis, 90ml Vinaceous Burlesque Sparkling, 30ml soda, gentle stir. (Option: batch in jugs for garden service.)
- Garnish: Raspberry or lemon wedge.
- Sub: Still white plus soda instead of bubbles if volumes are big and sparkling’s low.
Practical Tips for Kir Wins (and Avoiding Easy Mistakes)
- Batching: For Kir, do 1:8 parts cassis to dry white in a jug, store on ice for rushes. For Kir Royale, always build individually – don’t pre-mix sparkling unless you like flat drinks and cranky customers.
- Chill Everything: This is not your room-temp red. Cold wine, cold glassware, cold liqueur. If it’s not frosty, don’t bother.
- Don’t Overpour Cassis: Keep it at 10-15ml. Too much and it’s a sugar bomb. Less is more.
- Garnish for the Gram: Lemon twists work. Seasonal berries make a Royale look expensive without spending big.
- Menu Placement: Run Kir on lunch, happy hour, or bottomless. Use Kir Royale for set menu upsells, functions, or sparkling specials. Want more ideas? See our take on Kir spec builds for staff.
What to Add to Cart: Kir Power-Up Bundle
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Vinaceous Burlesque Sparkling (brut, fresh, easy to stock).
Vinaceous Burlesque Sparkling - Vedrenne Crème de Cassis (call your Bouchon rep or orders@bouchon.com.au to check real-time stock).
Final Word (and a Trade-Only Heads Up)
If you’ve got cassis, a bottle of crisp white, and a decent sparkling (even house-pour level), you can run both Kir and Kir Royale tonight – no fuss. Teach your staff one pour spec, batch where possible, and put both on your menu if you want the best of both worlds. For more high-volume hacks and how to keep the backbar running hot, check out our guides on service cheat codes and spritz strategy.
Keen to shop the Kir essentials? Hit up the Vinaceous Burlesque Sparkling above, get your Vedrenne Crème de Cassis sorted, and you’re in business. Any questions or short on stock? Give your Bouchon local a buzz or drop us an email at orders@bouchon.com.au. Cheers to smashing your Kir sales tonight.