Lillet Blanc | On the rocks with a slice of orange.
Lillet Rosé
- 1 ½ cups dry rosé wine
- ¾ cup brewed hibiscus tea, chilled
- ¾ cup Lillet Rosé
- ⅓ cup plus 1 tbsp. fresh lemon juice, plus wheels for garnish
- ⅓ cup plus 1 tbsp. simple syrup
- 3 tbsp. Aperol
- Sparkling wine, for serving
- Edible flowers, for garnish
- Grapefruit slices, for garnish
Combine wine, tea, Lillet, lemon juice, simple syrup, and Aperol in a pitcher. Divide between 4–6 ice-filled glasses and top each with 1–2 oz. sparkling wine. Garnish with lemon wheels, edible flowers, and grapefruit slices.
French Blonde
- Ice
- 2 oz Lillet Blanc
- 2 oz fresh grapefruit juice
- 1 oz dry gin, such as Monkey 47
- ½ oz elderflower liqueur, such as St-Germain
- 3 dashes of lemon bitters
In a cocktail shaker filled with ice, combine the Lillet Blanc, grapefruit juice, gin, elderflower liqueur and bitters. Seal the shaker and shake vigorously to chill and dilute, at least 30 seconds. Double strain into a Nick and Nora or coupe glass, and serve.
