We are following Jeopardy’s Battle of the Decades – they have invited champions to compete from different decades with the final prize being one million dollars. Thursday featured Ken Jennings who is famous for having the longest run of any champion – 74 games – and earning some $3 million; he won the round on Thursday with little or no problem. It is, to me, wonderful to watch such clever people. I enjoy answering some of the questions and am thrilled to bits when I can answer something that they miss. Needless to say it doesn’t often happen. We missed his 74 shows as it took place whilst we were in NC and for some reason we weren’t watching Jeopardy then although we had done so before we left Canada and again when we returned. We did see the programme occasionally but not regularly. The finals will be at the end of next week, right now we are watching the elimination rounds. Watching these champions is fun. They are so confident they are relaxed on TV and can be quite funny. As Alex Trebek, the host said, the last time he was on Jeopardy he was beaten, by a computer named Watson.
I have been neglecting my visits to other blogs this week, my apologies, but health reasons have interfered. Not to mention life which still has to be lived.
This is one of my favourite cocktails but to me, the only way to make it is with champagne, or sparkling wine. I have it as a special treat now and again. To me it is the perfect drink to celebrate Mother’s Day. As I have always understood it, with white wine it is a Kir, with champagne it is a Kir Royale. So cheers.
Kir RoyaleBy Colleen Graham
If you like berry flavoured cocktails then this classic is a great choice. It is one of the few cocktails that uses the black currant liqueur, Crème de Cassis, which acts as a dark sweetener for your favourite wine. The choice of white wine is something of personal taste; dry wines are preferred, Chablis is a great option. Also, this drink is easy to serve at an open house, business reception, or casual cocktail party.
The Kir became popular in French cafes in the middle of the 19th century and was further popularized by Felix Kir after World War II. The then mayor of Dijon in Burgundy, France, served the drink often to promote his region's fine products (wine and Crème de Cassis). The name Kir has been associated with the drink ever since. There are also many variations of this wine cocktail, each unique but carrying on the Kir tradition.
Prep Time: 3 minutes
Yield: 1 Cocktail
- 1/4 ounce Crème de Cassis
- 2 1/4 ounces dry white wine or Champagne
- Pour the Crème de Cassis into a wine glass or a champagne flute
- Slowly add the dry white wine or champagne.