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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.


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).

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