“You may be acquainted with Lillet Blanc, however Lillet Rouge affords a deeper, richer taste stuffed with darkish fruits and delicate spices. Topped with Champagne, this cocktail is a bubbly delight good for the primary cool days of fall.” —Brooke Bell
Spiced Lillet Rouge
Makes 1 serving
- 2 ounces Lillet Rouge
- 1 ounce Cointreau or Grand Marnier
- 1 ounce Spiced Easy Syrup (recipe follows)
- 2 ounces Champagne, chilled
- Garnish: star anise
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In a mixing glass, add Lillet Rouge, Cointreau or Grand Marnier, Spiced Easy Syrup, and ice. Stir till chilly. Pressure right into a coupe glass. High with Champagne. Garnish with star anise, if desired.
Spiced Easy Syrup
Makes about 1 cup
- 1 cup water
- 1 cup granulated sugar
- 6 entire cloves
- 2 star anise
- 2 cinnamon sticks
- 2 juniper berries
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In a medium saucepan, carry 1 cup water and sugar to a boil over medium warmth, stirring continuously till sugar dissolves. Take away from warmth, and add cloves, star anise, cinnamon, and juniper. Let cool fully. Refrigerate in an hermetic container as much as 2 weeks.
