Helen Rosner, in her delectable "Tables for Two: Chateau Royale,” in this week’s issue, describes a wonderful variation on my favorite cocktail – the Kir Royale. She writes,
I recommend ending your meal with a splash of Champagne poured from a silver ewer over a garnet-hued sphere of cassis sorbet – a thrilling riff on a Kir Royale, providing a bit of fizz and lightness at last.
I had my first Kir Royale at the Canadian Grill in the Chateau Laurier, Ottawa, on the evening of March 16, 1981. I remember the date because the next day I made my first appearance in the Supreme Court of Canada. I was there with my law partner, David MacLeod, and our bookkeeper, Marion MacCallum. It was Marion who ordered the Kir Royale. She didn’t call it that. She asked the waiter to bring us three glasses of Champagne with cassis. I’d never heard of cassis. The drink was elegant and delicious, a fitting way to celebrate our arrival in the nation’s capital. Here’s to you, Mare!

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