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The first time I had a Kir Royale was while in the Hamptons years ago. A good friend had just gotten back from Paris and that was “the drink” of the moment. It became her signature vacation drink and it was pretty good. A little drink lesson here: The traditional Kir Royale is Champagne with crème de cassis. That is an upgrade from a Kir cocktail (white wine with crème de cassis). So, here you have the classics, Kir, Kir Royale and now my Chambord Kir Royale. All are good but my twist using Chambord, a raspberry flavored liqueur and Prosecco, a less expensive sparkling wine is special. The result is one delicious cocktail with my own personal spin! The fresh raspberries take it over the top. Enjoy!

Looking for other fabulous cocktail ideas? Check out my Happy Hour page!

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CHAT GPT CLAUDE GEMINI PERPLEXITY GROK

Chambord Kir Royale

The first time I had a Kir Royale was while in the Hamptons years ago.

5 from 3 votes

Prep Time 5

Cook Time 5

Total Time 10

Course Drinks

Cuisine General

Servings Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

▢ 2 Oz Chambord liquor
▢ 1 – 2 Splits of Prosecco
▢ 4 Fresh raspberries

Instructions

Add one ounce of Chambord to each of two flute glasses. Top with the chilled Prosecco and add two raspberries to each glass. Depending on the size of your flutes, you may need or want a split of Prosecco for each person. You decide. Enjoy!

Keyword classic cocktails, happy hour

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Diane Ringler

Recipe Developer

With over 10 years of restaurant experience, Diane has been cooking and developing recipes for over five years, focusing on real-food meals for two that are Weight Watchers-friendly and high in protein. A longtime WW member herself, she brings firsthand experience to every recipe — not just culinary technique, but the practical knowledge of someone who has navigated points, portions, and satisfaction for years. Her recipe for Lollipop Lamb Chops with Pistachio Pesto was selected as a KitchenAid contest winner and published in Taste of Home’s “Innovate Your Plate” bookazine. She has developed recipes and created content for brands including Eggland’s Best, Sprouts Market, ZenB Pasta, Flannery Beef, The Honey Jar and Marukan Vinegar. She has been cooking for two for 10 years and her recipes focus on well balanced meals that are healthy, protein-focused meals perfectly proportioned for two servings. Based in Southern California she loves fresh, seasonal produce and proteins that nourish the body and soul.