Bar Talk: Lillet is having a moment

News News | Aug 19, 2023

It’s time for Lillet to have its main-character moment.

Yes, the French aperitif almost always has its place on the shelf behind bars across America. But unless you’re a home bartender with a passion for aperitifs or classic cocktails like the Corpse Reviver No. 2 or a Vesper à la James Bond, there is a strong chance Lillet hasn’t found its way onto your bar cart.

La Maison Lillet was founded in a small town outside of Bordeaux by the two Lillet brothers in 1872. To this day, the unique wine-based aperitif is still distilled in the French village of Podensac by a small team, although the original variety, Kina Lillet, was discontinued in the 1980s.

Today, you can find three varieties of Lillet on the market: Lillet Rouge, a red-wine variety and the oldest of the bunch, created in 1962 specifically for the American market of red-wine drinkers; Lillet Blanc, the signature white-wine variety that came onto the scene in 1986, replacing the original Kina Lillet; and Lillet Rosé, the newest addition to the trio, crafted in 2011 and inspired by the rise of rosé in drinking culture.

While Lillet Blanc is probably the most recognizable of the three and an ingredient in a fair amount of cocktail creations, I’ve found it rare, in Aspen at least, to find it as the star in mixed drinks.

Perhaps it’s the dominant popularity of the Aperol Spritz that has pushed it out of the forefront, but this fruity aperitif (Unlike other aperitifs, there are no herbs used in Lillet) shines in a spritz and might be more palatable to people who dislike the complex bitterness of Aperol.

On a recent girls’ getaway outside of Buena Vista, I decided to put the Lillet Rosé to the test and see how it would be received as a spritz.

On Lillet.com, the classic, Rosé spritz recipe calls for 2.5 parts Lillet Rosé, 2.5 parts club soda, and a slice of grapefruit; but on the back of the bottle, the recipe is an equal 3 parts Lillet Rosé to tonic water and a garnish of strawberry, mint, and cucumber.

Not wanting to get it wrong, I decided to make one both ways and see what was preferred.

The clear winner was the club-soda version, which allowed the fruit-forward (specifically strawberry) notes of the Rosé to shine through more than the tonic, which competed with the lightness of the Lillet.

The spritz was refreshing, light, and “dangerous” as one drinker put it, although Lillet is relatively low in ABV at 17% but higher than Aperol, which comes in at 11% ABV.

I followed the 3-count measurement on the bottle’s recipe and still felt it could have had a touch more Rosé; instead of grapefruit, I used a slice of orange, which played well with the notes of orange blossom in the aperitif.

The Lillet Spritz proved to be an excellent cocktail to ease into afternoon/evening drinking. It also was satisfying to everyone’s tastes, proven by the fact that everyone had seconds, polishing off the 750ml bottle.

The company also recommends pairing the Rosé variety with gin, tequila, or Champagne, which I am eager to try, specifically their recipe for the Lillet Paloma.

However, if you’re not a part of the “Rosé all day” movement, you can also enjoy Lillet Blanc in a spritz or the Rouge with tonic (to stick with a light and bubbly cocktail) or use them to make variations of a Negroni or Sangria.

No matter how you try it, all Lillet is best served “well-chilled” as is stated on the bottle — and especially after opening, make sure to store it in your fridge to keep the product from oxidizing too quickly.

If you make …Lillet Rosé Spritz3 parts Lillet Rosé + a splash to top it off3 parts soda water1 orange slice

Over ice, add a round slice of orange, chilled Lillet Rosé, and soda water. Stir, and serve with an extra splash of Lillet Rosé on top.

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