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Drinks and Cocktails

Katama Kirs from The Hermit of Chappaquiddick

“At 6 p.m., Elliott made the house cocktail—Katama Kirs—which consisted of vintage champagne and blueberry syrup. Then six p.m. rolled into seven p.m. and everyone took a seat at the table. The Hermit looked to be a no-show.”

– From Chapter 10, “Giving Thanks” in Steven Raichlen’s novel The Hermit of Chappaquiddick

Recipes from The Hermit of Chappaquiddick


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Katama Kirs from The Hermit of Chappaquiddick

Recipe Notes

  • Yield: Serves 2 and can be multiplied as desired

Ingredients

  • 3 tablespoons wild blueberry syrup (see note below)
  • 12 ounces (1-1/2 cups) champagne or prosecco
  • 6 to 8 fresh blueberries

Recipe Steps

Steps: Pour the blueberry syrup into the bottom of 2 champagne flutes. Gradually add the champagne or prosecco, gently swirling the glass to blend the ingredients. Add the blueberries and serve at once.

Recipe Tips

A kir is a French aperitif consisting of crème de cassis (black current liqueur) topped off with dry white Bourgogne Aligote wine. Elliott gives the beverage a New England twist by using blueberry syrup and Champagne. The drink takes its name from Katama Bay off Chappaquiddick’s south shore where the Hermit often goes clamming and fishing. Blueberry syrup is available at natural foods stores and most supermarkets. Two good brands are Walden Farms and Stonewall Kitchen.

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The Hermit of Chappaquiddick

From New York Times bestselling author Steven Raichlen comes a surprising story of love, loss, redemption, and, of course, really good food.

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