KIR

This cocktail is perfect for a tasty snack.

Although many think that the cocktail was invented by Felix Kir (1876-1968) at the end of World War II, Kir only lent his name in 1951 for an advertising campaign launched bythe company Lagoute Lejay, inventor of the crème cassis, and Kir ® brand patented in March 1952.

Born in the French Burgundy, Kir was a priest and canon in 1940, after the flight of the mayor of Dijon by the arrival of the Germans, was appointed in his place.

As mayor of the city, reported to promote the famous aperitif white wine of the region, serving in the municipal facilities.

Until then the Kir aperitif was a very popular not only in Burgundy and known as blanccassis. Subsequently created his version Kir Royal, which was made with champagneinstead of white wine and is the currently preferred.

INGREDIENTS:

• Cassis Liquor
• White wine
• Ice

PREPARATION:

1. Nearest ice in a cup
2. When cool roll the ice and water from the cup and adds a measure of liqueur Cassiscompleting the drink with cold white wine.
3. You can decorate with a cherry

And to make the Kir Royal is replaced only white wine with champagne

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Buck's Fizz

Buck's Fizz was invented at the Club de Buck, in London in 1921, and according to state their origin had an argument "epic" because it was the excuse to start drinking early in the day, and its name comes from theclub which was drunk by the first time.

Ingredients:

100 ml Orange Juice

50 ml Champagne (Fill the cup)

Preparation:

Add ice in the glass flute, refresh the cup using the mixing spoon and rotating the ice. Remove the ice. Addorange juice (cold if possible) and fill the glass with chilled Champagne. Decorate with an orange slice.

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Mimosa

 Mimosa is a cocktail to drink at any time.

It was created in 1925 in Paris, who says he was there at the Hotel Ritz, who says there did at Harry'sNew-York Bar

As everyone agrees on is that is named after the aromatic flower, whose color is

resembles the cocktail.

Ingredients:

Champagne

Grenadine

Orange juice

Triple Sec

ice

Preparation:

Pour the grenadine, orange juice and triple sec into a mixing glass with ice.

Stir well and strain over a large bowl.

Fill with Champagne.

Often is confused with its closest relative the Buck's Fizz.

But that we shall see later!

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