Daniella Kronfle Touts the Classic Kir Royale
As told to Jason Fitzroy Jeffers
18k yellow-gold, citrine, smokey quartz, cornaline, and diamond Capri bracelet, Daniella Kronfle for Marge Jewelers ($13,500). 36 NE First St., Miami, 305- 374-7079; daniellakronfle.com. Crystalline toasting flute, Swarovski ($390, set of two). 734 Lincoln Road, Miami Beach, 305-538-4877.
When I’m out to dinner or drinks with friends, I almost always have a Kir Royale. It’s very elegant, and—although certainly not a popular drink—almost any bartender will know how to prepare it. They make a really nice one at Cecconi’s Miami Beach at the Soho Beach House. It’s made with Champagne, which I really love, and it’s served in a flute. The additional touch of Chambord and sometimes a little lemon peel gives it a special twist.
That mixture of the classic and the modern is something that has always inspired my work, and definitely found its way into my new collection, Wanderlust. The rings, earrings, and necklaces are inspired by my travels and experiences with classic cultures and modern cities around the world, and are crafted using classic gemstones such diamonds, rubies, and sapphires, as well as bolder, more modern materials like onyx, tiger’s-eye, and indigo quartz.
While growing up in Ecuador, i was enchanted and surrounded by exquisite gemstones of all kinds—my mother has been a jeweler for 30 years. Since opening my store in downtown miami’s seybold building eight years ago, my work has been seen on the red carpets of the academy awards, the Latin Grammys, and the Emmys. It’s been a tremendous thrill. Designing is my first love, but i’m always honored and excited to help friends and customers choose a piece of jewelry that will probably be a part of a very special celebration. At the same time, i aim to design items that a woman can really identify with and wear all of the time, such as a signature piece that will accentuate her magic and make every single day a special occasion. Actually, that might be why i like the Kir Royale: every moment is worth celebrating.
PHOTOGRAPH BY WILLIAM BRINSON
FOOD STYLING BY ED GABRIELS FOR HALLEY RESOURCES