COLGR49: Spiked Kirsch reflections

[Cat Hamilton]

Cassis (which is raspberry flavored) added to white wine is called a Kier, 
added to champagne is called a Kier Royalle.

--Cat

>From: Jeremy Osner <jeremy at xyris.com>
>To: Samuel Moyer <smoyer at satx.rr.com>
>CC: Michel Ryckx <michel.ryckx at freebel.net>, pynchon-l at waste.org
>Subject: Re: COLGR49: Spiked Kirsch reflections
>Date: Wed, 01 Aug 2001 09:25:46 -0400
>
>Samuel Moyer wrote:
> > flavoring your champagne.  Pour an ounce of your favorite variety 
>(raspberry
> > for instance) in the glass, followed by the champagne, which then takes 
>on a
> > new color and flavor.  Personally I think it spoils the champagne.
>
>It sure does! A friend tried to fob a glass of this off on me and
>I was appalled. This drink has a name, I forget what it is but it
>was (oddly) the answer to a Times crossword clue the morning of
>the day on which I was given this mess to drink. Something
>starting with a K, not Kiryas Joel (that's the name of a town)
>but a similar sound.


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