This is a drink that you can order at any bar in France. It's a little sweet and has a pretty colour; I don't like beer, but I like this drink. I use about 1/4 teaspoon grenadine, but use less or more depending on how sweet you would like your drink.
This is a French cocktail that can be mixed to taste. Use champagne with the same amount of creme de cassis and it is a Kir Royale.
A variation of kir royal which is equally delicious.
This variation on the classic kir or kir royal calls for cider in place of white wine or champagne.
Crémant, or French sparkling wine, replaces the pricier champagne in a traditional mimosa.
The blackcurrants are put directly into high-percentage alcohol straight after picking and then the liqueur is ready to finish being made around Christmastime. Only our most special guests get to taste the liqueur - and then only thimblefuls... pure, as kir (with dry white wine), kir royale (with fizzy wine or champagne) or over vanilla ice cream - heavenly! I can't give exact amounts in the recipe as that all depends on how many fresh blackcurrants you have.
We had this cocktail at our friends' house - it was so good that I had to add the recipe for everyone to enjoy! Drink sensibly, it's alot of booze in one go! This amount serves one.
Most of the 'Trou Normand' recipes you see call for sorbet, but the real Trou Normand is just Calvados without sorbet at all. Trou Normand is a palette cleansing 'break' between courses, which is prevalent in many homes and restaurants throughout Normandy. I like Calvados from Domfront, a small city in Normandy, which has a wonderful flavour.