Communard (Kir Rouge) – Red Wine & Crème de Cassis Cocktail
A timeless French aperitif, the Communard—also called the Kir Rouge—blends dry red wine and Crème de Cassis for a smooth, subtly sweet sip with burgundy charm. Simple, elegant, and unmistakably French.
The Burgundy Classic, Reimagined
The Communard, or Kir Rouge, is France’s red-wine answer to the Kir Blanc. Mixing Crème de Cassis with dry red wine creates a ruby-tinted aperitif that’s fruity, crisp, and effortlessly refined.
Background
Born in Burgundy, the Communard mirrors local tradition: wine growers used cassis to sweeten young, tart reds. Its name—an ode to 19-century Communards—evokes the same spirit of rebellion that turned a simple pour into a French café favorite.
What You’ll Need
Ingredients
- Red Wine – a light to medium-bodied Burgundy or Beaujolais keeps the drink bright.
- Crème de Cassis – rich blackcurrant liqueur adding deep color and fruit sweetness.
Equipment
- Chilled red-wine glass
- Bar spoon
Why You’ll Love It
Every sip balances vinous dryness with luscious berry perfume. It’s low-ABV, instantly mixable, and ideal when you want a classy alternative to heavy cocktails.
Substitutions & Variations
- Try Beaujolais Villages for a fruitier version.
- Swap in Chambord or Crème de Mûre for raspberry or blackberry twists.
- Top with a splash of sparkling water for a lighter spritz-style apéritif.
Helpful Tips
- Serve well-chilled; temperature keeps sweetness in check.
- No garnish needed, but a thin lemon twist brightens the aroma.
- Pair with cheese or charcuterie to highlight the cassis fruit.
Communard Recipe
Type of Glass
Red Wine Glass
Ingredients
- 4 oz. Red Wine
- 3/4 oz.
Directions
- Pour the Crème de Cassis into a chilled red wine glass.
- Top with chilled dry red wine.
- Stir gently to combine and serve immediately, with no garnish or an optional thin lemon twist.
Elegant, quick, and quietly rebellious—the Communard proves that simplicity can still taste revolutionary.
