A sparkling, refreshing cocktail for celebrating featuring Lillet + champagne. It’s a great and simple alternative to a plain glass of bubbly. Cointreau and the oil from the lemon add a fragrant citrus notes that pair nicely with the bright, sweet grape based aperitif wine Lillet.
Lillet & Bubbly
- 4 oz champagne
- 1/2 oz Lillet blanc
- 1/2 oz Cointreau
- 1/2 oz fresh lemon juice
- lemon peel for garnish
Add all but the champagne to shaker with ice. Shake and strain into a flute or coupe glass. Top with champagne and stir. Twist lemon over the glass and garnish with it.
Recipe in collaboration with this post for Minted.
4 Comments
Beautiful!
Can you tell me where you found the coupe?
Isn’t it marvelous?! It’s vintage but Endlessly Elated has some coupes that are similar! https://endlesslyelated.com/product/the-elated-coupe/?pid=shop
I made these for the “welcome” cocktail at our very small Thanksgiving gathering yesterday. It was outstanding and garnered approval all around! I made two substitutions. I didn’t want to spring for Cointreau, so used Hiram’s Triple Sec instead. Also, since I had them, I put two raspberries in each flute and then poured the drink in, instead of a lemon peel garnish. The raspberries bubbled up to the top and looked just fantastic! I loved that the cocktail was light, refreshing, subtle and a little complex. It’s a winner. Thanks!
I love to hear you made this for your Thanksgiving and everyone enjoyed it! Great swap with the triple sec and the raspberry additions, I am sure added nice pop of color and flavor. Cheers!