Everything good that I did in July is coming to fruition.

First there was the cherry bourbon that produces the most wonderful Old Fashioneds ever (recipe: cherry bourbon, plus 3 dashes Angostura bitters, plus ice). Now, Kir Royales with the crème de cassis I bought on my mini-vacation in Québec and all the leftover champagne.

Kir Royale Recipe

You pour a bit of crème de cassis into your wine glass or champagne flute (or, if you are me, your fancy glassware that exists in some weird space between wine glasses and champagne flutes and water goblets and is thus ALWAYS APPROPRIATE) and then you pour in your champagne. According to Wikipedia, you aim for anywhere from 1/10 to 1/3 crème de cassis, a margin of error that pleases me enormously (it pleases me in direct proportion to the amount of kir royale that I’ve already drunk).