Chilled Lillet

Lillet is an apertif, best when chilled. The white grape version is golden colored and light, with hints of fruity orange, subtle lime, and orange peel. It's slight bitter flavor note comes from quinine, which gin and tonic fans will surely recognize from their tonic.

Although I never drank  Lillet while in France, I know someone who has. Regan and Blair served Lillet to us for the first time before a delicious meal in their home. It became an instant food find favorite. That's what travel should offer, no? The chance to discover new and interesting things.

It's good to share the Lillet wealth. The past few weeks have brought us ample opportunity to give the gift of white Lillet to others. It was tough to figure out what sort of hostess gift to give to a local Famous Author. She seems so worldly and sophisticated, and wise. I had never been to her home, but suspected it would be of the "only the finest" ilk. Any old bottle of wine, candle, or jam wouldn't do. Something special was needed, stat. White Lillet felt right.

Sure enough, Famous Author perked up when I told her we brought Lillet. "I love Lillet," she said smoothly, adding, "I have these glasses, will they work? They're from eBay. They remind me of when I was a kid." The glasses were frosted glass with an animal motif-colorful tigers, cheetahs, and lions danced and smiled. She became frustrated at scooping ice into the glasses, and instead searched for kitchen prep gloves. Famous Author is prepared for it all. As I watched her find the gloves, I remembered she once told me she has a deep stash of emergency kit supplies, and is fully ready for any quake, fire, or other disaster.

Famous Authors' guests enthusiastically said yes to our offers of Lillet. It seemed to be the near perfect beverage for sitting on a deck in the warm evening, watching the San Francisco bay. The only problem with Lillet? Watch out, it goes fast. Better bring two bottles.

Comments

[sam]

Mary - you have to totally take the blame for me purchasing a bottle of Lillet yesterday. I drink it quite often as an apperitif when I am out on the town, but a bottle just doesn't last long enough. I can gulp it down much faster than wine.

[Lynda]

I love Lillet, though I use it as an ingredient in various drinks rather than on its own. I first learned of it through the first James Bond book, when it was specified for a drink, the Vesper (see my brand new blog for the recipe). I also use Lillet Rouge for Manhattans. Basically, anything that uses white or red vermouth tastes even better with a substitution of either Lillet Blanc or Lillet Rouge (I just wish it were easier to find in my area).