We may not roast too many chestnuts on an open fire here in Fort Lauderdale, but that doesn’t mean we can’t enjoy a seasonal beverage. We went to our friends at Lillet for a few suggestions.

Holiday Spritz

• 3 parts Lillet Blanc or Lillet Rosé
• 3 parts tonic water or soda water

Build over three large ice cubes in a tall wine glass and garnish with cranberries and thyme.

Negroni Spritz

• 1.5 parts Plymouth Gin
• 1.75 parts Lillet Blanc
• .5 part bitter orange cordial or aperitif
• 2 parts tonic water
• 3 parts prosecco

Build over ice in a large wine glass and garnish with orange wheel.

Rosemary & Blanc

• 1 bottle Lillet Blanc
• 8 parts white rum
• 24 parts champagne
• 24 parts lemonade
• 24oz cranberries
• 5 sprigs of rosemary, rinsed
• 1 lemon, sliced into half moons

In large pitcher combine fruit, wine, rosemary and rum with ice. Stir and let chill until infused. Top with champagne before serving.

Mulled Wine

• 1 bottle Lillet Rouge
• 3 cups apple juice
• .5 cup honey
• 6oz fresh cranberries
• 2 whole cinnamon sticks
• 2 whole star anise
• .5 cups of rum
• Orange slices for garnish
• 1 green apple, cut in half for garnish

In slow cooker, combine Lillet, juice, honey, cranberries, cinnamon sticks and star anise. Cook on low for 3 hours, stir in rum and garnish.

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