At 6 p.m., Elliott made the house cocktail – Katama Kirs – which consisted of vintage champagne and blueberry syrup. – Chapter 10, “Giving Thanks”
A Kir is a French aperitif consisting of crème de cassis (red current liqueur) topped off with dry white Bourgogne Aligoté wine. Claire’s friend Elliott gives the beverage a New England twist by using blueberry syrup (with champagne instead of wine). The drink takes its name from Katama Bay off Chappaquiddick’s western shore, where the Hermit often goes clamming and fishing. These Kirs are served at the start of a lavish Thanksgiving dinner, at which the Hermit is a no-show.
Serves 2
- 3 tablespoons wild blueberry syrup*
- 12 ounces (1 1/2 cups) champagne or Prosecco
- 6 to 8 fresh blueberries (preferably wild)
1. Pour blueberry syrup into the bottom of 2 champagne flutes. Gradually add champagne or Prosecco, gently swirling the glass to blend the ingredients. Add blueberries and serve at once.
*Blueberry syrup is available at natural foods stores and most supermarkets. Two good brands are Walden Farms and Stonewall Kitchen.
This recipe was originally published with the article, Q&A with Food Writer Turned Novelist Steven Raichlen.
