We have suggested Kir au Champagne as an aperitif before. To the Hill Team, no other holiday drink is as simple or festive than Champagne with black current, creme de Casi’s, or raspberry liqueur known as framboise.

Kir is the apertif, or chilled French Champagne, that our friend Julia Child often served before a special luncheon or dinner.

Fill a chilled flute Champagne glass with 2/3 Champagne and add 1/3 or less casis or Rambo’s.
We found an inexpensive, delicious, traditional, brut French sparkling wine called Monmousseau to sip alone, with a liqueur, peach or pomegranate juice.


Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.