- 2 - 4 Champagne flutes
- 2 - 4 Sugar Cubes
- 1 bottle Angostura bitters
- 1 bottle Crème de Cassis
- 1 bottle Extra Dry sparkling wine; Champagne, Prosecco or other
Holding sugar cube with fingers or with tongs, soak cube with a few dashes of bitters and drop into the bottom of each flute.
Add just enough crème de cassis to cover the sugar cube.
Tilt the flute and finish filling the flute with sparkling wine, slowly and carefully as to preserve as many bubbles as possible.
Note: You may serve with a twisted zest of lemon as well. Use Chambord to make Kir Imperial (Drop in a raspberry or 2)