Spiced Lillet Rouge - Bake from Scratch
“You may be acquainted with Lillet Blanc, but Lillet Rouge delivers a more profound, richer taste brimming with dark fruits and subtle spices. When combined with Champagne, this cocktail transforms into a sparkling treat ideal for the first chilly days of autumn.” —Brooke Bell
### Makes 1 serving
- 2 ounces Lillet Rouge
- 1 ounce Cointreau or Grand Marnier
- 1 ounce Spiced Simple Syrup (recipe below)
- 2 ounces Champagne, chilled
- Garnish: star anise
In a mixing glass, combine Lillet Rouge, Cointreau or Grand Marnier, Spiced Simple Syrup, and ice. Stir until chilled. Strain into a coupe glass and top with Champagne. If desired, garnish with star anise.
We’d love to hear how it turned out!
### Spiced Simple Syrup
### Makes about 1 cup
- 1 cup water
- 1 cup granulated sugar
- 6 whole cloves
- 2 star anise
- 2 cinnamon sticks
- 2 juniper berries
In a medium saucepan, bring 1 cup of water and sugar to a boil over medium heat, stirring often until the sugar has dissolved. Remove from heat, then add cloves, star anise, cinnamon, and juniper. Allow to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.
We’d love to hear how it turned out!
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