We thought the Kir (crème de cassis and white wine) was the plain sister to the Kir Royale (crème de cassis and champagne). But it turns out the Barefoot Contessa has invented an even less impressive version: crème de cassis and water. Not ordinary water, mind you. Ina recommends Evian – and make sure it’s chilled! Despite the “easy” rating on the recipe, some aspiring mixologists say they were forced to improvise. “I didn’t have Evian water…so I just chugged [the cassis] straight from the bottle,” wrote one reviewer on Foodnetwork.com. “Quite enjoyed it with these modifications.”