Rose Laudicina/Courtesy photo
Last weekend, I was at a dear friend’s bachelorette party and, being the good cocktail columnist that I am, I didn’t show up empty-handed.
Thinking about what might please a group of people, most of whom I’ve never met, I decided that a light cocktail with a relatively low ABV would probably be a safe bet, especially if the afternoon drink led to the evening drink. So I grabbed a bottle of Lillet Blanc off my shelf, grabbed some champagne, grapefruit, and Topo Chico, and stuffed it all into our Airbnb’s fridge when we arrived, hoping to make a Lillet spritz for the group one afternoon.
The drinks were a hit because, in truth, an afternoon spritz could disappoint. But it made me think about another variation of Lillet on my shelf that I haven’t looked for since I received it: Lillet Rouge.
There are three varieties of Lillet: Blanc, Rosé and Rouge.
While all three of these French aperitif wines are made from a base of Bordeaux wine fortified with fruit liqueurs and aged in oak barrels, the type of grapes used differs based on the variety. Lillet Blanc is made from Semillon and Sauvignon Blac grapes, Rouge is made from Merlot and Cabernet Sauvignon, and Rosé, the newest addition to the Lillet family, is made from a blend of all four grapes.
I think it was a combination of the fact that Rouge was the variety I had seen on the shelves and the least used in drinks, plus my lack of knowledge on how best to use this dark red aperitif, which is why it stuck. on my shelf for so long.
But inspired by launching Blanc, I decided now is the time to try my hand at Rouge and see where it ends up in my Lillet lineup.
Rouge is noticeably richer in flavor than the other two varieties and decidedly fruitier, with predominant notes of red berries. Like all varieties, Lillet (pronounced lee-lay) should be served chilled.
When looking for recipes for Rouge, I started with the source, lillet.com, because I figured those who know best are probably the ones who make it.
The #1 suggested way to serve it was in a Negroni, with Lillet Rouge replacing the sweet vermouth.
A Perfect Cocktail — meaning all the measurements are the same — I altered the official recipe a bit so that it had more standardized US measurements and was constructed like a typical Negroni (see the facts box for the recipe). Additionally, the lillet.com recipe had conflicting instructions, with one party saying it should be blended and poured into a rocks glass and another claiming it should be built into a wine glass and served. So naturally I combined the two and built it into a rocks style glass, stirred and served.
In all honesty, this version of the Negroni was initially a little strong for me. With the big flavors of the Rouge, it was overpowering with the gin and Campari, and while the Negroni is a spirited cocktail, this one packed a spirits punch.
To alleviate the situation, I used a little scientific cocktail trick I recently learned called rice washing.
This technique – in a mixing glass, add ice, two tablespoons of uncooked rice (I used jasmine), cocktail ingredients and stir until chilled, then strain into a glass – helps smooth out a cocktail and reduce bitterness or tanginess. alcoholic.
For the Negroni Rouge, washing the rice resulted in the toning down of competing flavors and the overall acidity of the drink. What was left was a smoother, fuller Negroni where the fruit flavors of the Rouge were enhanced and the drink became much more palatable.
The other serving suggestion at Rouge according to Lillet is sangria, which seems like a perfect use for this wine aperitif. As a substitute for traditional wine, I believe it would enhance the fruity flavor of the sangria and give the drink a nice body.
However, instead of sangria, for my second attempt at a Rouge-based cocktail, I opted for one I already had items in my fridge, called “Redheaded Ginger” from Cocktails Distilled.
Simple and straightforward, this cocktail is made with ginger beer, Lillet Rouge and bitters (I used orange, even though the recipe called for grapefruit bitters) served in a tall glass over ice.
It’s bubbly, bright, the flavors complement each other and it’s almost Rouge’s answer to an easy-drinking Lillet Blanc/Rosé Spritz.
After lightly sampling Rouge, I can see its appeal and appreciate its flavors, but in the Lillet range, I think it currently sits in third place for me. The versatile nature of Blanc and Rosé puts Rouge above, and I still find them easier to reach for, experiment with, and swap in for other aperitifs or vermouths in cocktail recipes.
Regardless of your choice, if you’re not exploring the world of Lillet, it’s time to put the Aperol aside for a moment and add this French classic to your list of summer aperitifs.
