THE NOT SO CLEVER KIR ROYALE!

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DSC_0326I’m lucky enough to work at a very lovely wedding venue, where, on arrival guests are served with a variety of welcome drinks. This might be something like Bucks Fizz, a lovely summery Pimm’s or very often a drink called Kir Royale.

Traditionally, Kir Royale is made from Crème de Cassis, which is a gorgeous rich dark syrup made from blackcurrants.  It is usually mixed with sparkling wine or champagne, and served in flutes.

Last week a collegue was trying to be helpful and laid out all the essential items for us to make our large serving jugs of Kir Royale. She also kindly poured the fruit syrup into the bottom of the jugs, ready for us to top it up with a chilled sparkling wine.

Corks were popped and the fizz was fizzing.  However, on this occasion something had gone very wrong.  Our usually lovely, pale pink cocktails, had a distinct look of Tizer about them and were in fact bright orange.

We scratched our heads and sniffed and sipped, until all was revealed.

GRENADINE was the culprit.  Our ‘helper’ had mistakenly used Grenadine instead of Crème de Cassis and we’d already made up several jugs of the stuff before we noticed.

Well, as you can imagine, being an alcoholic drink, it seemed a shame to pour it away, so we hastily found some empty bottles and decanted the strange looking potion, which we decided couldn’t be ‘that’ bad and to save any waste we would take it home and focus on the sparkling wine part of the drink rather than the Grenadine.

It was an any old port in a storm situation really. If it contains alcohol, it’ll be fine…..that kind of thinking.

Trust me, words cannot describe how horrible it was.   Such a disappointment!

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