COLGR49: Spiked Kirsch reflections

[Allie M D'Augustine]

If we're being nitpicky (which we weren't, really, but I'll go ahead), 
cassis is actually black currant flavored... Chambord is a raspberry liqueur.

Allie

Cat Hamilton wrote:
> 
> 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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