The Kir is a ubiquitous cocktail in France, and it increasingly appears on American drink menus. It was Ms. Wulf Cocktail Den's go to cocktail during our recent journey to Paris.  The drink is named for Felix Kir, a priest who was active in the French Resistance in World War II (he is credited with orchestrating a prison break of Allied prisoners).  After the war Kir became the mayor of Dijon, a town in the Burgundy region, and he created a concoction of local white wine and crème de cassis (blackcurrant liqueur).

4 parts chilled white wine
1 part crème de cassis

Pour the crème de cassis into a wine glass, then add the wine.  Très simple, oui?

Crème de cassis is the common denominator of variations of the Kir, including the Kir Royale (champagne instead of white wine, make sure you use a champagne flute), Kir Bourgignon (red wine instead of white wine), and the Kir Breton (Calvados and champagne instead of white wine).  It also is a key component of the Bourbon Renaissance.  I suggest using crème de cassis from France.

Technically you should use white wine from Burgundy, but realistically you can use any white wine that's dry and doesn't have an oak flavor.  The ratio of the ingredients is really a matter of taste. Ideally you want the Kir to be a little sweet and a little dry.

Have a Kir, raise your glass, and toast to resistance against bad cocktails!