Story and inspiration

Côte de Nuits Cerise Veil is a love letter to Burgundy told in whispers of cherry and wine. The drink reaches back to two venerable Burgundian touchstones: Pinot Noir from the Côte de Nuits and the region’s beloved crème de cassis. Where a classic Kir unites white wine with cassis, this cocktail chooses a different path, pairing red Burgundy with a restrained touch of cassis and the dry perfume of kirsch. The result is a quietly luxurious aperitif that tastes like silk sliding over stone: supple, perfumed, and feather-light, yet with a mineral backbone that keeps every sip precise.

What makes it unique

The defining flourish is the veil itself. Instead of sweetening the whole drink, a thin rinse of cherry syrup and cassis is swirled inside a chilled coupe, leaving a diaphanous film that both perfumes the nose and softens the first sip. As the wine-based cocktail meets the glass, the veil gradually dissolves, releasing gentle waves of dark cherry and blackcurrant without overwhelming the delicacy of the Pinot Noir. This approach highlights the wine’s florals and earth while delivering visual theater: a subtle gradient that glows garnet at the rim.

Ingredient logic

• Pinot Noir: Choose a youthful, fruit-forward Côte de Nuits with bright red cherry, cranberry, and rose petal notes. Heavy oak or dense tannins can make the drink feel stern and woody; a lighter style keeps it airy and perfumed.
• Kirsch: Unlike liqueurs, kirsch is dry, amplifying cherry aroma without adding cloying sweetness. It supports the wine, rather than masking it.
• Dry vermouth: A small measure introduces lift and botanicals, bridging wine and spirits while preserving a low ABV.
• Crème de cassis and cherry syrup: Minimal quantities deepen color and add a plush edge. Together they form the veil that melts gracefully into the drink.
• Lemon juice and bitters: Micro-adjustments that sharpen fruit, add structure, and lengthen the finish.

Technique tips

• Chill thoroughly. Wine cocktails suffer if warm. Keep glassware, mixing tools, and even your soda water cold. The colder the drink, the more focused the fruit and the finer the texture.
• Stir, do not shake. Shaking can bruise the wine and introduce foam. Stir until the drink feels velvety when tasted from the mixing spoon.
• Double strain. This prevents stray ice from diluting the first sips and preserves the delicate veil.

Variations and substitutions

• Burgundy alternatives: If Côte de Nuits is not available, use a high-quality, youthful Pinot Noir from a cool climate such as Oregon’s Willamette Valley or New Zealand’s Central Otago. Aim for bright acidity and gentle oak.
• Drier profile: Omit the soda and reduce the syrup to 5 ml total. Increase vermouth by 5 ml to maintain volume.
• Spritzed aperitif: Embrace the soda addition for a lighter, lunch-friendly style. Choose very cold, fine-bubbled water.
• Non-alcoholic riff: Use dealcoholized Pinot Noir, a teaspoon of alcohol-free cherry distillate or a drop of cherry extract, and a scant dash of verjus in place of lemon. Keep the cassis component as a small measure of blackcurrant cordial.

Serving and pairing

Serve in small, chilled coupes to concentrate aromatics. As an aperitif, it pairs beautifully with Burgundian-leaning nibbles: gougères, thin slivers of jambon persillé, or a modest bite of washed-rind cheese with a neutral cracker. The drink’s acidity and red fruit cut through richness while its low sweetness keeps palates fresh for the meal.

Cultural threads

This cocktail nods to Burgundy traditions without recreating them verbatim. Kir and Kir Royale are emblematic of the region’s café culture, where a splash of cassis transforms local wine. Côte de Nuits Cerise Veil honors that idea yet champions Pinot Noir’s delicacy by keeping liqueur in the wings rather than center stage. The kirsch adds a Central European echo found in classic French pâtisserie, especially cherry-forward desserts, making the drink feel nostalgic and modern at once.

Practical notes

• Do not use a prized grand cru bottle; save collectibles for the table. Choose a respectful, well-made village or regional wine that is lively and expressive.
• Prepare the veil just before serving so it does not slide down the glass. A quick chill after swirling helps it set.
• If batching, mix wine, vermouth, kirsch, lemon, and bitters ahead in a chilled bottle. Veil glasses to order, then pour and garnish. Add soda only in the glass to retain sparkle.

Final thoughts

Côte de Nuits Cerise Veil is a study in restraint and texture. It is a cocktail for those who love the poise of wine and the intrigue of spirits, a gentle bridge between the ritual of opening a bottle and the craft of the bar. Each sip begins with a whisper of cherry and ends with a whisper of stone, inviting another, and then another, while leaving the palate clean and ready for what follows.