This is an easy to make and easy to appreciate cocktail.  Its purpose is to enhance inexpensive Cava and a warm, sunny day.

5oz of Cava Brut
½ oz of Combier Roi René Rouge Cherry Liqueur
Lemon Twist

Add the liqueur to a Champagne flute, top with the Cava, and garnish with a twist. Simple. If you are one to enjoy bubbly-based cocktails extra cold, throw the bubbly into a freezer for 10 minutes before adding it to the room temp liqueur; or stir the liqueur with an ice cube or two and strain into a flute, then add the Cava. 

I really like the Combier Cherry Liqueur; it tastes like cherries, imagine that.  I enjoy Luxardo il Maraschino Liqueur because of its nuances of almonds and herbs, and Peter F. Heering Cherry Liqueur is tasty, but it’s reminiscent of Christmas spices. These aforementioned, venerable liqueurs are perfect for certain drinks. I wouldn’t use either of them as a substitute for this cocktail, though.  Combier has a truer sense of purity as it tastes more like fresh cherries, which makes it an essential ingredient in this variation of the Kir Royale. 

I dialed back the liqueur to a ½ ounce measure in this recipe to suit my palate; you might like it sweeter, so go the full ounce or more.  If you were having a cheese course, a sweeter version of the cocktail should complement nicely. I purchased the Combier Roi René Rouge from Pearl Specialty Market and Spirits for $24.95. You can make a lot of these cocktails with one 750ml bottle!

Anthony Garcia
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