It is Kir Royal, not Kir Royale. Spelt correctly throughout this article except for the title. Also spelt incorrectly in the entry for the Kir Royal cocktail
In case anyone was wondering. In the original recipe the Riesling replaces the vermouth, and the proportions served in Rome in the 1950s was: 3 parts dry gin, 2 parts Mosel Riesling, 1 part Campari. Doing a bit of research on Mosel wine production in the 1950s, it is very likely the wine was dry. With the technology available at the time, most wines would end up dry by default, as the sugars would continue the fermentation process until there was no or very little sugar left.
There’s no egg white in the list of ingredients, so wondering if DRY SHAKING should be removed from the instructions, or is it egg white that should be added to the ingredients?
There’s no egg white in the list of ingredients, so wondering if DRY SHAKING should be removed from the instructions, or is it egg white that should be added to the ingredients?
There’s egg white in the list of ingredients, so wondering if DRY SHAKING should be added to the instructions.
There’s no egg white in the list of ingredients, so wondering if DRY SHAKING should be removed from the instructions, or is it egg white that should be added to the ingredients?
There’s egg white in the list of ingredients, so wondering if DRY SHAKING should be added to the instructions.
There’s egg white in the list of ingredients, so wondering if DRY SHAKING should be added to the instructions.
Confused by the use of dry shaking here. Should there be egg white in the list of ingredients? Or does dry shaking also benefit cocktails containing cream? Thanks.
No clear why it says it is a product of Belgium. It's 100% French. Although exactly where it is made remains unclear. Some report Marseille, others Bordeaux, Levallois and/or Lyon. But it's in France.