Sips. Kir Royale

Posted by Brenda Hill | Beverages, Cocktails, Wine |

It is cooling off in Florida, making me think of holiday time. I am thirsty for a new cocktail, yet tend to fall back on the tried and true for a simple solution. I enjoy the research, then go to my my favorite chef, Julia Child for inspiration.

For an aperitif before lunch or dinner, Julia often served
the classic Kir Royale – champagne with a splash of black current of raspberry liqueur in a flute glass. This is the favorite cocktail of the Hill Team.

I love that she presents her champagne with nothing to accompany it.

We generally offer a dish of salted cashews or one of Maralyn’s seasoned pecan recipes (See the Big Blend holiday issue).

If you have a favorite cocktail, please send it to me.

Brenda C. Hill

Books By Hills

GLOG: Global Log
SLOG: Success Log

About The 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.