Katama Kirs from The Hermit of ChappaquiddickSteven Raichlen
“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
- The Hermit’s Truly Locavore Salad
- Clams Casino
- Claire’s Cranberry Walnut Bread
- Claire’s Bay Scallops with Saffron and Leeks
Katama Kirs from The Hermit of Chappaquiddick
- Yield: Serves 2 and can be multiplied as desired
- 3 tablespoons wild blueberry syrup (see note below)
- 12 ounces (1-1/2 cups) champagne or prosecco
- 6 to 8 fresh blueberries
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.
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.