Kir 75 Cocktail: A Piece of Cake #17.2

You don't *have* to drink this outside, but you're gonna want to.

Yesterday was absolutely gorge here in Brooklyn, which meant I needed to get outside and make this year’s first cocktails in the garden. I popped over to our favorite neighborhood wine shop to pick up a cold bottle of something, but ended up grabbing a bottle of Current Cassis, too. Ok, I’m going to admit, the cute packaging drew me in. But so did the idea of making a cocktail with it. I love black currant, and I’m partial to liqueurs that taste well… real. This has a juicy black currant flavor, but with a darker, savory quality, grounded by just enough bitterness. Yum.

I whipped up a quick cocktail that Hunter dubbed a Kir 75. It’s halfway between a Kir Royale and a French 75. I keep Forthave Gin on hand (when the budget allows). So, the Kir 75 is gin, shaken with a squeeze of lemon, a splash of the cassis liqueur, and topped with a cheap, but delicious cava. Oh, and I ground up some freeze dried strawberries to rim the glass. You know, spring. The freeze dried strawberries came from Trader Joe’s—go get them, you’ll need them for upcoming recipes in the next few weeks. I also had black currant powder in my pantry (I know…), so I threw that in, too. But you can totally skip it and still have a nice, springy cocktail.

Kir 75

2 ounces Forthave Gin

1 ounce Current Cassis 

Squeeze of lemon


Strawberry-Black Currant Rim

¼ cup freeze dried strawberries (I use Trader Joe’s.)

1 teaspoon black currant powder (optional)

1 teaspoon granulated sugar 

Pinch of salt 

  1. Blitz the ingredients for the rim in a spice grinder, until finely ground. If you have a mortar and pestle, you can use that, too!

  2. Rub the rim of the serving glass with a slice of lemon, and dip into the powdered strawberry mixture. Fill with ice cubes.

  3. Add the gin, cassis, and lemon juice to a shaker with ice. Shake well. 

  4. Strain into the prepared glass. Top with cava, and garnish with a lemon twist. 

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A Piece of Cake is written by Bill Clark and edited by Andrew Spena. Photography by Hunter Abrams. Logo design by Brett LaBauve.