First conceived in 1872, Lillet is traditionally a blend of 85 percet wine from Bordeaux and 15 percent citrus liqueurs. Lillet Rosé is born of the classic white grapes of the region - Semillon, Sauvignon Blanc, Muscatel - mixed with orange liqueurs of fruits from Spain, Haiti and France, and a hint of quinine according to 19th century tradition. The color is imparted from additional red fruit liqueurs and splashes of Lillet Rouge, which contains a blend of wine from Merlot and Cabernet Sauvignon grapes. The final result is a blush-colored drink with flavors of fresh berries, summer fruits, orange, grapefruit and aromatic white flowers. It’s bottled at 17 percent ABV, which puts it just a couple of notches above the typical alcohol content of wine.
¾ oz Lillet Rosé
¾ oz Hendrick’s or other dry, aromatic gin
¾ oz fresh squeezed grapefruit juice
¾ oz Creme de Violette
garnish: orange twist, edible pansy flower (optional)
Add all ingredients except garnishes to a shaker with ice. Shake vigorously to combine. Strain into a chilled coupe or cocktail glass. Run orange twist around rim of glass and spritz over drink. Discard. Float flower in glass if you have it.
L’Éléphant Rosé (Pink Elephant)In this instance, the garnish is essential to the drink and adds an extra depth of flavor.
2 oz Lillet Rosé
½ oz peach brandy
¾ - 1 oz fresh squeezed grapefruit juice
garnish: fresh thyme sprig
Add all ingredients except thyme to shaker with ice. Shake vigorously. Strain into chilled coupe or cocktail glass. Float thyme sprig over top of drink.
Rosie ReviverA fresh, pink take on the Corpse Reviver No. 2.
1 oz Lillet Rosé
1 oz Bols Genever
½ oz apricot liqueur
¾ oz fresh squeezed orange juice
dash of Galliano
garnish: brandied cherry or orange twist
Shake all ingredients vigorously with ice. Strain into chilled coupe of cocktail glass. Add garnish.