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Berry Kir Royale
Valerie Bertinelli's Berry Kir Royale
Nathan Congleton/TODAY
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This favorite of mine dates back to when I first came of age to order a cocktail in a restaurant. The sophisticated sound of the name made this drink fun to order (“I’ll have a Kir Royale, please”), and made me seem like I knew what I was doing (I didn’t). It was served in a tall, elegant flute, which made every occasion feel like a celebration, and still does. And, of course, the light effervescence of this drink — i.e. the bubbles — made me feel grown-up. It’s still a favorite before-meal starter, pleasant accompaniment with a weekend brunch, or treat for a late afternoon visit with girlfriends. Though traditionally made with Champagne, I substitute prosecco. This Italian bubbly and the fresh berries dropped in the glasses, along with the cassis, provide a hint of currant flavor that trumpets your taste buds to attention, as is the duty of a first-class aperitif.


    • 1 pint fresh raspberries
    • 1½ to 2 tablespoons crème de cassis
    • Prosecco, chilled


Drop 1 to 3 raspberries in each of 4 Champagne flutes. Add 1 to 1½ teaspoons crème de cassis to each glass. Top each glass with prosecco. Serve immediately.


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