1990s Recipes + Menus

Lillet and Lemon Syrup Cocktails

July 1992
In the mid-’80s, the amount of quinine in the Lillet Blanc formula was reduced to make it less bitter. This made the French aperitif wine more approachable, and it opened the door to new recipes such as this simple and nicely balanced refresher.

1/4 cup sugar
1/4 cup fresh lemon juice
ice cubes if desired
1 cup white Lillet
chilled soda water
2 lemon slices for garnish if desired

In a small saucepan combine the sugar and the lemon juice, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer it for 5 minutes. Let the lemon syrup cool completely. In each of 2 glasses filled with the ice stir together 1/2 cup of the Lillet and 1 to 2 tablespoons of the lemon syrup, or to taste, top off the drinks with the soda water, and garnish them with the lemon slices. Makes 2 drinks.
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