cocktail_mit_lillet

Lillet Drinks

Drinks containing Lillet

Choose from 27 drink recipes containing Lillet.

Learn more about Lillet in the drink dictionary!

24 Martini (Martini) Beefeater 24, Lillet, Orange Bitters Baronial (Cocktail) Angostura Bitters, Cointreau, Gin, Lillet Blue Star (Cocktail) Blue Curacao, Gin, Lillet, Orange Juice Camus Canine Reviver #2 (Cocktail) Camus VS Elegance, Lillet, Lucid Absinthe Superieure, Orange Juice, Triple Sec Country Club Cooler #2 (Cocktail) Grenadine, Lillet, Sparkling Water Culross (Cocktail) Apricot Brandy, Lemon Juice, Light Rum, Lillet HedkrAvin (Shooter) Angostura Bitters, Blue Curacao, Lillet Hoopla (Cocktail) Brandy, Cointreau, Lemon Juice, Lillet Hoots Mon (Cocktail) Lillet, Scotch, Sweet Vermouth James Bond Martini #1 (Martini) Gin, Lillet, Vodka Lillet Cocktail (Cocktail) Dry Gin, Lillet Maiden's Prayer #3 (Shooter) Calvados, Gordon's Dry Gin, Lillet Metropolitan (Cocktail) Black Currant Vodka, Lillet, Lime Juice Mrs. Taylors (Cocktail) Club Soda, Gin, Lillet, Triple Sec Old Etonian (Cocktail) Creme de Noyeaux, Gin, Lillet, Orange Bitters Once-Upon-A-Time (Cocktail) Apricot Brandy, Gin, Lillet Secret Martini (Martini) Angostura Bitters, Gin, Lillet Soju Squeeze (Cocktail) Lillet, Orange Juice, Simple Syrup, Soju Springtime Martini #1 (Martini) Lillet, Zubrowka Vodka Strawberry Blonde (Cocktail) Lillet, Stolichnaya ( Stoli ) Strawberry Vodka The Skinny Carlos (Cocktail) Champagne, Grapefruit Juice, Lillet, Partida Blanco Tequila, Pomegranate Juice Tiger Lillet (Cocktail) Dry Vermouth, Lillet, Maraschino Liqueur, Van Der Hum Liqueur Twentieth Century (Cocktail) Creme de Cacao, Gin, Lemon Juice, Lillet Vesper (Cocktail) Gordon's Dry Gin, Lillet, Vodka Vesper Martini (Martini) Dry Gin, Lillet Waikiki Martini (Martini) Dry Vermouth, Lillet, Pineapple Vodka Xena Martini (Martini) Honey Vodka, Lillet, Zubrowka Vodka

3 Summer Drinks to Make with Lillet Blanc

It's French, it's classy, James Bond loved it--say hey to Lillet, one of our favorite bottles for the summer. An aperitif wine, Lillet is made from Bourdeaux grapes along with macerated fruit liqueurs, which gives it a pleasantly fruity, but not overly sweet, character.

While Lillet Blanc (the white version) is delicious on ice, with a twist of orange or lemon and a splash of soda, it's also a brilliant cocktail ingredient. Low-proof and nicely balanced, not too sweet and not too bitter, it blends seamlessly with many spirits without overwhelming them, much like vermouth.

Pick up a bottle at your local liquor store or wine shop, and follow along with these three simple cocktails--none of which require much more than staple spirits and a little fruit.

He famously drank his martinis shaken, not stirred--which is actually a terrible idea--but James Bond also invented the Vesper, a cocktail we can get behind. "Three measures of Gordon's, one of vodka, half a measure of Kina Lillet," he instructed a bartender in Casino Royale. We simplified those proportions for a drink that really highlights the freshness of Lillet (and lightens up the proof so you're not passed out after just one).

Instructions: In a mixing glass with ice, stir together an ounce of Lillet, an ounce of gin (we like Tanqueray Ten here), and an ounce of vodka, with a dash of orange bitters. When we say "stir," that means good and long -- 30-60 stirs -- not just a quick swirl with your spoon. You really want to chill this guy down. Strain into a martini glass and garnish with a lemon peel, giving it a good twist before you add it to the glass in order to spray those citrus oils on top.

Intermediate: French Connection

They're both French, they're both made from grapes -- Cognac and Lillet work together beautifully in this stirred cocktail. Fans of other dark spirits should take well to cognac; it's smoother and sweeter than a bourbon, say, but aged in oak and therefore picks up a lot of those same vanilla-caramel notes. A little honey syrup brings all the elements together.

Instructions: To a mixing glass with ice, add an ounce of Lillet and an ounce of Cognac. (We're fans of Pierre Ferrand -- their 1840 is high-quality but reasonably priced, and works well in cocktails.) Add a dash of Angostura and a dash of orange bitters, if you have them; then add a quarter-ounce of honey syrup (honey cut with equal parts hot water, so it blends more easily).

Stir that all up, strain into a rocks glass with fresh ice, and garnish with an orange peel.

Advanced: Sunday in the Park

Since Lillet is made with citrus and slightly herbal, we wanted to find the best citrus and herbs to pair with it--which is how we devised this easy-drinking bourbon cooler. It's a good idea to double-strain this cocktail to get rid of any floating thyme bits, but if you skip this step we won't tell the Cocktail Police. Just don't leave out the thyme, in the drink itself or in the garnish--that's what makes this cocktail so compelling.

Instructions: In a cocktail shaker with ice, combine 1.5 ounces Lillet, 1.5 ounces of bourbon (we like Buffalo Trace), an ounce of fresh lemon juice, a dash of Angostura bitters, and a quarter-ounce of simple syrup (equal parts sugar and water). Toss a full thyme sprig in there, too. Shake hard, and double-strain (that is, through a fine mesh strainer) into a tall glass with fresh ice. Add an ounce or two of soda water to top it off and garnish with a new thyme sprig.

Cocktail mit lillet

This year’s 84th Academy Award winners reminded us of Hollywood’s earliest days. Many of the films featured Old Hollywood glamour and charm, and included a silent film star struggling to keep his name up in lights in The Artist, to a struggling writer finding solace in sharing drinks with the stars of the golden age in Midnight in Paris, and a young orphan’s adventures in a train station in 1930s Paris in Hugo. So what better way to celebrate the cinematic greats of 2012 than with cocktails inspired by this year’s winner and nominees for Best Picture?

Inspired by The Artist

• 1 part Bourbon
• 1 part Lillet Rouge
• ½ part fresh lemon juice
• ½ part Grenadine
• ¼ part simple syrup

Shake, serve up in a cocktail coupe. Garnish with one mint leaf

Inspired by Hugo

• 1 part Rye
• 1 part Lillet Rouge
• 4 dashes of Angostura bitters
• 1 white sugar cube
• 1 bar spoon soda water
• 2 dashes Maraschino liqueur

Build in a rocks glass, add ice. Add white sugar cube, Angostura bitters and soda water, and muddle. Add Lillet Rouge, Maraschino liqueur and Rye. Stir in ice, mixing all ingredients and allowing drink a moment to chill. Zest and garnish with long lemon and orange twists.

Inspired by Midnight in Paris, this is a new spin on the “Hemingway Daiquiri” classic cocktail

• ¾ part Lillet Blanc
• ¾ part Anejo Rum
• ¾ part Maraschino liqueur
• ¼ part fresh lemon juice
• ¼ part fresh grapefruit juice

Shake, serve up in a cocktail coupe. Garnish with a Luxardo cherry.

Inspired by actress Emma Stone’s role in The Help

• 1 part Lillet Rouge
• 1 part Aperol (bright orange aperitif, with a unique bitter-sweet taste derived from a secret recipe)
• 1 part fresh lemon juice
• ¾ part Grenadine
• ¼ part simple syrup
• 2-4 purple grapes

Shake, serve on the rocks. Do not strain grapes. Garnish with freshly grated nutmeg.

Inspired by actor Brad Pitt’s role in Moneyball, this is a fresh twist on the “Fifty-Fifty” classic martini.

• 1 part Lillet Blanc
• 1 part Hendrick’s Gin
• 2 dashes of orange bitters

Stir, strain. Cocktail coupe. Garnish with a toothpick-ed cantaloupe melon-ball/ cucumber slice.

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Bringing It Back Bar: What to Do with Lillet Rouge

Every bar sports marginal bottles that elude even the most seasoned drink-makers. That is, until someone dusts them off and uses them in a new way. In "Bringing It Back Bar," we shine a light on overlooked bottles and devise recipes to take them from back bar to front shelf. Up now: the red wine-based aperitif, Lillet Rouge.

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A lightly spiced, bitter aperitif wine, Lillet Rouge is often overlooked within the Lillet family, passed over in favor of its brighter, pastel-hued siblings. But Rouge, with its fruit-forward flavor and full-bodied texture, can be an asset in both shaken and stirred drinks, or simply enjoyed on its own.

Seeing Rouge

Treasure Chest

New Yorker in LA Sour

Made from a blend of cabernet sauvignon and merlot grapes, Lillet Rouge is fortified with lemon and orange brandies and quinine, the latter of which acts as a bittering agent. It was introduced to the market in 1962 by Pierre Lillet as a ruby-hued attempt to double down on the success of its predecessor, Lillet Blanc, which had become famous in the 20th century thanks to a number of celebrity endorsements (among them, those from the Duchess of Windsor and Ian Fleming, whose James Bond famously enjoyed it shaken into a Vesper.)

Though it was first marketed as being best served over ice with an orange slice (the preferred method in its native France), today, Lillet Rouge is more commonly used in the U.S. as a cocktail ingredient. But even in mixed drinks, it’s never seen quite the same level of popularity as Lillet Blanc, or even the more recently introduced Lillet Rosé. Bartenders, however, are looking to change that, using it in a variety of red-wine based cocktails—or as a replacement for red wine altogether.

Take New York’s Nitecap, where Natasha David uses Rouge to create a spritzed twist on mulled wine: She pairs the aperitif with fruit-forward gamay, chai-infused oloroso sherry and cinnamon syrup, highlighting Rouge’s notes of dark fruit and vanilla. Though “people are afraid of chilled red wine-like things,” as David says, the sparkling wine-topped Treasure Chest is undeniably modern, and a far cry from sticky-sweet sangria.

LA’s Aaron Polsky, bar manager at Harvard & Stone, agrees that Rouge plays well when incorporated alongside complex, warm spice flavors, like those found in yellow Chartreuse or Don’s Mix. And in his New Yorker in LA Sour, a play on the New York Sour, he uses it in place of red wine, shaking it alongside Bittermens’ pineapple-based Tepache liqueur to play against the characteristically warm, oak-driven flavors in the whiskey.

Cocktail mit lillet

Toute la fraîcheur d’un apéritif au goût moelleux et fruité

Nos emballages peuvent faire l'objet d'une consigne de tri, pour en savoir plus : : www.consignesdetri.fr

Les informations personnelles pouvant être recueillies sur ce site font l’objet d’un traitement informatique par la société RICARD pour la gestion des demandes des utilisateurs et, sous réserve de votre consentement, pour permettre l’envoi d’informations commerciales. Conformément à la loi « informatique et libertés » du 6 janvier 1978 modifiée, vous disposez d’un droit d’accès, de rectification et de suppression, aux informations qui vous concernent, que vous pouvez exercer aux adresses suivantes: (lillet@lillet.com - RICARD SAS, Service Marketing, 4-6 rue Berthelot 13014 Marseille).Vous pouvez également, pour des motifs légitimes, vous opposer au traitement de données vous concernant.

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Sparkling Citrus, Lillet & Prosecco Punch

Fresh citrus juice, Lillet Rosé and prosecco make a pretty punch for winter months with notes of floral, sweet, and bitter to please all palates.

Jay and I have been drinking a little less booze as of late, and as a result, I’ve become a bit of a lightweight. For this reason, I’ve been appreciating wine-based spirits and cocktails because: more drink, less drunk.

One of my very favorites is Lillet, a French aperitif that tastes a bit like orange zest, honeysuckle, and ripe apricots. Lillet comes in three colors – blanc, rosé and rouge – and is made from a blend of wines from the Burgundy region mixed with citrus liqueurs. This fortified wine clocks in at 17% alcohol content, just a hair boozier than regular wine.

In any color, Lillet needs little more than a few ice cubes and a twist of lemon to gussy it up. But when citrus fruits of all sizes, shapes and colors are tumbling into the market, a blend of their juices plays up Lillet’s bitter/sweet/tart tastes, and prosecco adds boozy fizz.

I mixed up a few pitchers of this drink on New Years Eve at an intimate cocktail party thrown by my dear friend Gizella, a gal who also prefers the grape to stronger spirits. The punch was so well-liked that guests ended up guzzling a whole bottle of Lillet mixed with citrus juice and 2 bottles of bubbly over the course of the evening, thinking they were getting wasted when in reality they each only drank the equivalent of a mimosa or two.

Our wild evening ended at about 9:30 pm, when, exhausted from too much Just Dance, we called it a night. I guess that’s how we roll these days.

I couldn’t wait to mix up another batch of these, and this past Monday was the perfect occasion. My dear friend Amelia came over to celebrate the end of her job before her impending move across the country in 2 short weeks. Amelia has been my very close friend for the past 10 years, ever since we worked together at a small organic bakeshop on Potrero Hill, and I can’t imagine what life will be like when she leaves.

Cocktails were in order. But not-too-boozy ones, since we were day-drinking. Sparkling Citrus, Lillet & Prosecco Punch to the rescue.

This drink gets sweetness from Lillet, blood orange, and tangerine, tartness from grapefruit and lemon (Meyer and regular, if you’ve got ’em), and a sparkle party from Prosecco. Don’t skip the citrus rounds and wedges in the drink – their bitter skin and pith infuse an extra layer of flavor.

This pretty pink drink would be just the thing for any wintery festivity (Galentine’s Day anyone?), the bright colors and flavors bringing a bit of sunshine into these dark months.

Also! I wrote a piece for Aida Mollenkamp’s Salt & Wind on my One Perfect Day in San Francisco. Click here to read.

Many thanks to Grace Green Beauty, Cogworks, and A Purified Life Superfood Chocolate for sponsoring the blog this month.

• 1 cup strained citrus juice (I used 1 each: Meyer lemon, tangerine, blood orange, pink grapefruit, plus a squeeze of regular lemon juice to sharpen the flavors)
• 1 cup Lillet Blanc or Lillet Rosé
• 1-2 cups prosecco or other dry sparkling wine
• ice
• citrus rounds and wedges, for garnish

1. Combine the citrus juice, Lillet and 1 cup of the prosecco in a large pitcher half-filled with ice cubes and some citrus rounds and wedges. Give a good stir and taste for balance, adding more lemon or grapefruit if the drink is too sweet, more Lillet or blood orange if you want more sweetness. Strain or scoop into cups and serve with ice or without. For extra sparkle, top off glasses with an extra pour of prosecco.

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20 thoughts on “Sparkling Citrus, Lillet & Prosecco Punch”

I am SUCH A LIGHTWEIGHT I don’t even think I could handle this drink. Maybe over the course of 3 hours. But this looks so beautiful and sounds delicious, and if my wedding had to have a signature drink, it would probably be this one because I love all the flavours going on here!

Sp pretty and has me craving a nice cocktail

This looks gorgeous and is so pretty – is lillet blanc like vermouth? Can you replace it with Martini bianco? I only ask because I have that in the alcohol cabinet :-)

I wonder what kind of deliciousness one could create with lillet when it comes to desserts. Fruits poached in Lillet sounds like a tremendous dessert to partake in.

Adding Lillet blanc or rosé is and awesome addition! This sounds wonderful!

The colours! So beautiful!

Fellow lightweight over here…I swear, each time I drink I’m a lighterweight than the time before!! 33 yrs must be hitting me faster than I thought. ;) But, I do so love Lillet and what you have done here with all the beautiful citrus. Just gorgeous, Alanna!

THESE PHOTOS. Oh so stunning

I’m with you about being a lightweight now, which is why I love a good low octane cocktail. This one is particularly gorge!

That cat is always tasting your creations. I envy him!!

Great post! Congrats!!

Hugs from Buenos Aires!

Could this be any prettier? I adore Lillet :)

Eeeek! Dang, this looks sooo refreshing and beautiful. I love those colors and I still need to get my butt somewhere and find me some blood orange. I just can’t postpone that anymore and it’s wrong ;)

I am a TOTAL lightweight. But I always think of this as a good thing. I’m a cheap date! This looks fantastic.

The drinks themselves are stunning, and the photography is even more beautiful! Cheers to Galentine’s Day!

I love the idea of making this for a crowd! And those colors – it looks like a sunset!

How gorgeous is this punch, and just perfect for the mild spring-like days we’ve been having!

Me too! I’m the biggest of lightweights around. And this is my DREAM drink. How’d you know? I want a pitcher, please. Or, um, maybe just a glass. So I can stay alert for our Galentine’s festivities!

There’s something about marble and citrus fruits that will always catch my eye. The photos look amazing! I would down a pitcher in two minutes haha it looks super refreshing.

Friday 5: French Negroni and 5 Must-Try French Cocktails

Happy Friday! I hope you’ve had a wonderful week. No matter what state-of-mind you’re in at the end of the week, I hope you’re ready for a cocktail. Some of the finest spirits were created in France, among them cognac, Armagnac, calvados, St. Germain, Benedictine, absinthe, chartreuse, and today’s featured aperitif: Lillet.

I love Lillet in cocktails (such as the Corpse Reviver #2) but I hadn’t tried it on its own until last week at Le Pigeon in Portland. Invented in 1872, the spirit hails from the small village of Pondesac, south of Bordeaux, and is a mixture of 85 percent Bordeaux wine, 15 percent citrus liqueurs and a touch of quinine liqueur.

It’s absolutely perfect served up (chilled) or over ice, with a twist or orange. It’s also delicious in cocktails, like today’s featured recipe: Schiller’s Negroni. It’s not quite French, I’ll admit, as the recipe comes from Schiller’s Liquor Bar in NYC. All the same, it puts a French spin on the classic Italian cocktail, and it’s absolutely perfect for summer.

One part French sweet vermouth, one part gin, one part Lillet and a twist of orange are all you need for this easy aperitif. Schiller’s recommends serving the cocktail up, but it’s equally delicious over ice.

But since today’s Friday, I have five more French cocktails to share with you, curated from around the web.And while you’re at it, be sure to enter my $280 Williams-Sonoma giftcard giveaway so you can get yourself some sexy new barware.

5 Must-Try French Cocktails

• 

• 1 ounce gin
• 1 ounce Lillet
• 1 ounce sweet red vermouth
• 1 orange twist, to garnish

1. Add ice to a shaker and pour in all ingredients.
2. Using a bar spoon, stir 40 to 45 revolutions or until thoroughly chilled.
3. Strain into a martini glass or over ice into a rocks glass. Garnish with orange twist.

Reader Interactions

I love gin but haven’t heard of lillet before so thanks for telling us about it! I’m pinning this right now to my “It’s 5 o’clock somewhere’ board! Great to find your post at Motivation Mondays.

Natasha in Oz recently posted…It’s time for the Sundays Down Under Linky Party

Great Recipe. Where did you get those gorgeous Coupe Champagne Glasses?

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[…] Cocktail | Best Mojito Recipe | Sparkling Limoncello Cooler | French Negroni | The Stormy […]

[…] Cocktail | Best Mojito Recipe | Sparkling Limoncello Cooler | French Negroni | The Stormy […]

[…] region made of 85% of a combination of Bordeaux wines and 15% citrus liqueurs, which gives the French Negroni sweetness and a delicate citrus flavor. Equal parts gin, sweet vermouth and Lillet beautifully […]

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Vesper Martini Recipe

• 3 mins
• Prep: 3 mins,
• Cook: 0 mins
• Yield: 1 serving

Every James Bond fan will recognize the lines in the recipe below as the first martini ​Bond ordered in Casino Royale.

The Kina Lillet Bond speaks of can be found today labeled as White or Blanc Lillet. It's a brand of dry vermouth made in France since the late 1800's that is often referred to as "the apèritif of Bordeaux". Bond's glassware of choice for the Vesper is a deep Champagne goblet.

What You'll Need

• 3 ounces Gordon's Gin
• 1 ounce vodka
• 1/2 ounce Kina Lillet
• Lemon peel for garnish

How to Make It

The Vesper according to Ian Fleming and James Bond:

Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?

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Wie macht man Lillet Wild Berry? Wir zeigen euch, wie man ganz einfach einen Lillet Russian Wild Berry selbst machen kann!

- 60 ml Lillet Blanc

- 140-200ml Wild Berry (Hier Schweppes)

uns einen Daumen nach oben da lasst und

wenn euch unsere Videos besonders gut gefallen,

Grapefruit, Thyme, and Lillet Cocktail

Inspiration is a funny thing. Sometimes you have it, sometimes you don’t. One minute it’s nowhere to be seen, the next it’s sneaking up behind you and tapping you on the shoulder.

You can be wandering down the grocery store aisles with no direction, then suddenly, you’re standing in front of a bundle of fresh thyme, and something inside you starts buzzing. You remember that French liquor people keep telling you about, look down at the grapefruit in your cart, and without a doubt in your mind you know exactly what you’re doing.

Sometimes you have to work hard to find inspiration. You squint your eyes and scrunch up your nose, and struggle to pull whispy strands of it out of thin air. Then sometimes, it just happens, without you ever even trying.

This little drink came together out of a combined love for grapefruit and thyme, and an intense curiosity to try Lillet, a blend of French wine and citrus liqueur. I needed an excuse to buy a bottle, and thus was born my new favorite cocktail.

With one of these in your hand, you’ll feel like you’re sipping on summer. Or at least, very late spring while the grapefruit are still sweet, but the whether is hot and calling for a beverage with ice.

I’ve never been a big drinker, but mixing cocktails is fast becoming one of my favorite things to do. There are so many flavors and variations to play with, I can’t help but love experimenting with all the different combinations.

When I was little, my brother and I used to make “potions” out of all kinds of household items. We had little glass viles and jars, filled with everything from dish soap and ground-up crayons, to dandelion leaves and glitter. Whatever concoctions we could come up with. They weren’t edible, of course, but we liked to pretend they possessed special powers, like they could make us invisible or give us the ability to fly.

As an adult, I find a strong nostalgia in mixing flavors. Standing over a simmering pot of thyme simple syrup brings me back to my childhood fantasies of creating something entirely new. And better yet, I get to taste it when I’m done.

I was first introduced to Lillet by my friend Carey, in a guest post she wrote for me last year. I hadn’t heard of it up till then, but her description of it stuck with me. Lillet comes in three varieties: blanc, rose, and rouge. I went with the blanc for this cocktail, and after just one sip fell in love with it’s light, sweet flavor.

In addition to the grapefruit, thyme, and lillet, I added just a splash of gin. The piney scent paired perfectly with the herbaceous thyme and sweet grapefruit, and added a nice clean backdrop to the other flavors. I had initially intended to finish this cocktail with a bit of club soda or tonic water, but found to my surprise it didn’t need it. Feel free to add some, though, if you’re in the mood for something fizzy.

In an attempt to be all artsy, I wanted really badly to come up with unique name for this cocktail. So far I’ve only thought of a few titles, all of which include some kind of play on words. (See: “A Wrinkle In Thyme” and “Lillet of the Valley.”) Apparently my brain is stuck on puns, so I thought I’d ask all of you: what do you think I should call it? Leave your suggestions in the comments below, and I’ll name this drink after the best one.

Grapefruit, Thyme, and Lillet Cocktail

Ingredients per drink

2 oz. fresh squeezed grapefruit juice

1 1/2 oz. lillet blanc, chilled

1 oz. thyme simple syrup, chilled (recipe below)

Wedges of grapefruit and sprigs of fresh thyme, for garnish

Optional: splash of club soda or tonic water, to taste

For the thyme simple syrup:

8-10 sprigs fresh thyme

For the thyme simple syrup:

1. In a small saucepan, combine the sugar and water. Bring to a boil, then add the sprigs of thyme and remove from the heat. Let steep for 5-15 minutes. (The longer the syrup steeps, the stronger the flavor will be. Taste the syrup every five minutes to determine how strong you want it.)

2. Strain syrup into a clean jar, and discard thyme. Store in the fridge. Syrup will keep for at least 3-4 days.

1. In a cocktail shaker, combine the grapefruit juice, lillet, gin, and simple syrup. Add ice, and shake hard until well chilled.

2. Pour into a chilled glass with ice, and garnish with a wedge of fresh grapefruit and a couple sprigs of thyme. Optionally, top the glass with a little club soda or tonic water, to taste. Serve immediately.

About Willow Arlen

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15 Responses to Grapefruit, Thyme, and Lillet Cocktail

I’m not a big drinker, either – but thankfully my fiancé doesn’t mind when I play bartender. This cocktail sounds delicious and I cannot wait to give the thyme syrup a go.

It always helps to have a supportive spouse around to share with. I hope you like the thyme syrup!

This drink is the most gorgeous pink! And I’m swooning over that photo of the thyme simple syrup with the thyme floating in it (I really do think thyme is one of the most gorgeous herbs). I’m not much of a drinker either but there is something so inspiring about the crazy number of combinations out there for cocktails!

Thanks, Shelly! I agree, thyme is so beautiful, and it has a great flavor for cocktails!

I am a HUGE fan of herbs in cocktails and this combo sounds amazing! I’ve never tried Lillet either, but this post has me planning a trip to the liquor store (OK I was going anyway cuz I’m out of bourbon, but now I’m ALSO going to get some Lillet which makes my trip seem more legit!) Typing that word made me think of a possible name: Too Lillet to Quit. What can I say, it’s too early to come up with catchy drink titles for me (or maybe I’m just funnier when I’m not out of bourbon – ha ha!) Whatever you call it, this one is a winner for sure – also, the photos are as per usual fantastic.

Haha, thanks! You should definitely try Lillet. I’m already thinking up more ways to use it, just to keep from drinking it straight up. If you like sweeter wines, I think you’ll definitely like Lillet!

I can’t think of a cool name for this cocktail (nothing better than yours, that is), and it’s diving me bonkers. Lillet of the Valley was pretty inspired, and hard to top.

I’m pretty sure I’m not going to sleep until I figure this one out…

i’m not a big drinker either, but i love a pretty and light cocktail: so elegant! Please name it A Wrinkle In Thyme PLEASE DO IT. I would hang out in your kitchen and drink this anytime. :)

I much prefer inspiration tapping on my shoulder than squinting through the dark to find it. Girl, these photos are gorgeous! They make me want to take a road trip to your house, bust through your door, and raid your fridge until I locate this cocktail. When I’m finished consuming all of the cocktails, I’m going to move on to the ramp pesto. Get ready!

First time on ur blog and I am just awestruck by your beautiful food photography!! Seriously love the first pic, seems I can feel that the drinks are chilled!

Wow, thank you so much for the compliment! I’m glad you stopped by. :)

Such a pretty cocktail Willow- I love adding herbs into my cocktail, they add such dimension :)

Thanks, Heather! I agree, such a fun way to play with flavors.

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[…] of my favorite vegetables (03). And life isn’t complete without the occasional cocktail. This Grapefruit, Thyme & Lillet cocktail (04) from Willow at Will Cook for Friends is going into my summer drink […]

[…] haben. Eigentlich sind sowohl Anna als auch ich keine großen Grapefruit-Fans. Nachdem wir aber den Grapefruit-Drink von Will Cook for Friends auf Pinterest entdeckt haben, wollten wir unbedingt etwas mit Grapefruit […]

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White Chocolate Peppermint Bark Martini & Homemade White Chocolate Liqueur (FAK Friday)

Easy Homemade Eggnog (FAK Friday)

Pomegranate Ginger Fizz with Homemade Grenadine Syrup (FAK Friday)

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Meet Willow

Welcome to my kitchen! I'm Willow - writer, photographer, and lover of food. I enjoy salads and desserts equally, and believe food doesn't have to be complicated to be good. My favorite thing in the whole world is getting together with friends around the table, hence the name of this blog: Will Cook For Friends. And you guys? You are my friends, too. So pull up a chair, and dig in!

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