Lillet is made according to a secret recipe that involves macerating the fruit in brandy for 4 to 6 months. The wine thus makes up 85% of the content and the rest is a blend of 10 different fruit concentrates, including the peel of Spanish and Morocc ...
Lillet is made according to a secret recipe that involves macerating the fruit in brandy for 4 to 6 months. The wine thus makes up 85% of the content and the rest is a blend of 10 different fruit concentrates, including the peel of Spanish and Moroccan sweet oranges and the peel of green oranges from Haiti. After mixing with the concentrates, the wine is left to rest for another 6 months. No herbs or spices are used in its production, with the exception of a certain amount of quinine from the bark of Peruvian quinine trees. Lillet is offered in three variants – Blanc, Rouge and Rose. All variants of Lillet are produced using the same procedure, but from different varieties of wine.
Lillet Blanc is a wine-based aperitif that comes from Podensac, a village near Bordeaux. It is created by carefully combining wines from the Bordeaux region with 10 fruit liqueurs, obtained by macerating fruit in alcohol for several months. Wine is mixed with liqueurs according to the traditional recipe in a ratio of 85% wine and 15% liqueurs, the mixture then rests for several months in oak barrels.
The alcohol content is 17%.
SERVING
Lillet Blanc is best enjoyed in the elegant, refreshing drink Lillet Vive. You can easily prepare it by pouring 1 part Lillet Blanc and 2 parts tonic into a wine glass filled with ice, add a slice of cucumber, a strawberry and garnish with a sprig of mint.
You can also serve Lillet Blanc over ice with a slice of orange.
