Lillet Rose Spring Cocktail by marthastewart: Lillet Rose, a fortified-wine blend of Sauvignon Blanc and Muscatel, has the aroma of flowers and ripe berries -- perfect for a springtime aperitif. Garnishing the drinks with edible flowers is a lovely touch.
Twentieth Century Cocktail Recipe - This 1937 British cocktail, named for a train that ran between Manhattan and Chicago for much of the twentieth century, strikes an unexpected balance between velvety crème de cacao and refreshing gin, lemon juice, and Lillet. -Saveur.com
Lillet-Basil Cocktail 1 cup ice, plus more for serving 1/2 cup Lillet Blanc 1 ounce (2 tablespoons) gin 2 tablespoons fresh orange juice 1/4 cup loosely packed fresh basil leaves, plus sprigs for garnish Splash of tonic water 1 cucumber spear, for garnish 1 cinnamon stick, for garnish
Lillet Rose Spring Cocktail Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat. Garnish with flowers. Serve immediately.
For a bracing drink, Lillet -- an aperitif made with wine -- is shaken with basil, gin, orange juice, and tonic. It's served on the rocks, garnished with more basil, a cinnamon stick, and a cucumber spear.
A classic Tom Collins is a boozy take on lemonade. This variation—served at New York City restaurant Jack's Wife Freda and named for the flamboyant funk guitarist Bootsy Collins—amps up the color, flavor, and potency with the addition of Lillet Rouge, a vibrant fortified wine.