Lillet Blanc

Campari Fennel Apertif

Fennel Campari

From Food&Wine, a cocktail recipe to help get rid of some of those leftover fennel fronds (http://www.foodandwine.com/recipes/campari-fennel-aperitif). I've modified it to sub out sparkling wine for Lillet Blanc (or dry vermouth) and soda water.

Handful of fennel fronds, plus 1 small sprig for garnish
3 lemon wheels plus juice of half a lemon
1.5 ounces Lillet Blanc
1.5 ounce Campari

In a cocktail shaker, combine the fennel fronds with the lemon wheels, Lillet blanc, Campari and lemon juice. Muddle well, 20-30 times.

Add ice and shake well.

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Unusual Negroni

Unusual Negroni

Equal parts:

  • Gin (a fruit forward, botanical gin like Catoctin Creek is great for this)
  • Aperol
  • Lillet blanc

Shake or stir with ice, serve in a lowball glass with ice, garnish with an orange peel.

From http://projects.washingtonpost.com/recipes/2007/10/03/unusual-negroni/

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Basil Martini

This recipe comes as a way to use Lillet Blanc after a Vesper, originally from Todd Thrasher of Restaurant Eve, via http://backyardbartender.blogspot.com/2011/05/blanc-lillet-blanc...)

10 basil leaves
3 ounces Lillet Blanc
1/2 oz gin
1 oz simple syrup

In a shaker, lightly muddle the basil leaves. Add the Lillet, gin and simple syrup and fill the shaker with ice. Shake and strain into a cocktail glass. Sip lovingly. Don't forget to store your Lillet in the fridge after you're done - it'll keep longer than way. (It is wine, after all.) Cheers.

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Vesper

Vesper

This is otherwise known as the true James Bond martini;

<

blockquote>
"A dry martini," [Bond] said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
"Certainly, monsieur." The barman seemed pleased with the idea.
"Gosh, that's certainly a drink," said Leiter.

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