A champagne cocktail for Syttende Mai

A sumptuous toast to Norwegian Constitution Day

champagne cocktail

Photo: Mattea Bertling

Lori Ann Reinhall
Editor-in-chief
The Norwegian American

Soon it will be the 17th of May, and what could be more appropriate for your celebration than champagne or refreshing raspberry sorbet? Better yet, why not combine the two in a luscious libation!

Fortunately, we have just the recipe for your special day, a special take on the classic Kir Royale, Syttende Mai style. What could possibly be better for Norwegian Constitution Day!

Why not ice cream?

For a cocktail, sorbet works better than ice cream. Sorbet is dairy-free and has a smooth and creamy texture, and its bright color is both festive and appetizing. Perhaps most important of all, as opposed to a milk product, sorbet will melt into the liquid instead of curdling or separating into froth. The taste and the effect is much the same as with ice cream only better!

Cocktail

Photo: Mattea Bertling

KIR ROYALE Syttende Mai

INGREDIENTS
¼ oz. Crème de Cassis
4 oz. champagne
½ oz. freshly squeezed lemon juice
1 scoop of raspberry sorbet

INSTRUCTIONS
1. Put a scoop of raspberry sorbet in the bottom of a coupe glass
2. Pour the Crème de Cassis over the sorbet first, add the lemon juice, and then add the champagne

This article originally appeared in the May 2024 issue of The Norwegian American.

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Lori Ann Reinhall

Lori Ann Reinhall, editor-in-chief of The Norwegian American, is a multilingual journalist and cultural ambassador based in Seattle. She is the president of the Seattle-Bergen Sister City Association, and she serves on the boards of several Nordic organizations.