Jamie and Claire set sail in search of Young Ian this week. First, a wee stop in France to pick up the boat, then off they go across the High Seas — where they’ll stop nobody knows…
I chose a classic French cocktail for the big send off, a Kir Royale, which combines dry champagne with Crème de Cassis Liqueur (Black Currant).
A Kir Royale is the upscale version of a Kir, a mix of dry white wine and Crème de Cassis – so you have choices, depending on what you can find at your local wine shop or liquor store. The Cassis may require a trip to a specialty store.
I live on a small island, so our choices can be limited. I was only slightly surprised to find the Cassis. (The winters can be dark and long here. I think many of us have a few favourite liqueurs to sip with a good book by the fire.) But I had to go with my favourite Prosecco instead of Champagne, because none of the latter appealed.
Untraditional, but, I’m happy to report, a near perfect pairing of dry and sweet. The Cassis just takes the edge off of the wine’s acidity.
- .5 to 1 oz Creme de Cassis Liqueur
- 4 oz Dry Champagne
Pour the Cassis into a Champagne glass, then top with the Champagne, pouring slowly so it doesn’t bubble over.
Serve immediately, clinking glasses with your fellow Outlanders and wishing Jamie and Claire a very bon voyage!
Do you have your copy of Outlander Kitchen: The Official Outlander Companion Cookbook yet?