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.
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!