The origins of Kir are said to date back to 1904 when a waiter named Faivre first had the idea of mixing white wine with crème de cassis at the Café George (now café Le Montchapet) in Dijon, France.

In France, it is usually drunk as an apéritif before a meal or snack. It was originally made with Bourgogne Aligoté, the white wine of Burgundy. Now, various white wines are used throughout France, according to the region and the whim of the barkeeper.

It used to be called blanc-cassis but was then named after Canon Félix Kir, a legendary figure in French political life as Mayor of Dijon, who helped Cassis de Dijon gain recognition.

Mayor Kir was a pioneer of the movement in the aftermath of the Second World War and popularized the drink by offering it at receptions to visiting delegations.

Besides treating his international guests well, he was also promoting two economic products of the region – the wine and the liquor.

Another explanation that has been offered is that Mayor Kir revived it during a year in which the ordinary white wine of the region was inferior and the crème de cassis helped to disguise the fact.

Today, it is one of the most popular aperitifs cocktails in the world, and also can be drunk with champagne brut, getting called Kir Royal.