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Kirs Normand

  • SERVINGS: 10
  • MAKE-AHEAD

This fruity and effervescent drink recalls a Kir Royale but is made with sparkling cider instead of Champagne.

  1. 2 large Granny Smith apples (optional)
  2. 6 2/3 cups cold dry hard cider, preferably French
  3. 6 tablespoons plus 2 teaspoons Crème de Framboise or crème de cassis
  1. Using a lemon stripper or channel knife, cut around the apples to make 10 very thin, 6-inch-long strips of peel, allowing them to coil. The strips can be kept in ice water in the refrigerator for up to 2 hours.
  2. Pour 2/3 cup of the cider into each of 10 Champagne flutes. Add 2 teaspoons of the Crème de Framboise to each flute and garnish with an apple strip.
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