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16-647: In the original Kina Lillet formulation (so named with respect to its status as a quinquina ), quinine liqueur made of cinchona bark from Peru was included among its ingredients. "Lillet" belongs to a family of aperitifs known as tonic wines because of the addition of quinine. In 1872, the brothers Paul and Raymond Lillet, distillers and merchants of wines and spirits, founded their company La Maison Lillet in Podensac , south of Bordeaux , France. The idea of making aperitifs in Bordeaux came from Father Kermann,

32-667: A Lillet Vive, a Lillet blanc long drink . A Lillet Vive is 5cl Lillet blanc, 10cl tonic water, a slice of cucumber, a strawberry and mint leaves. In other countries, especially in the US and UK, it is more often used as a cocktail ingredient. The best known Lillet cocktails are the Vesper , the Corpse Reviver #2 , the 20th Century and the Old Etonian . Recipes appear in cocktail books including The Bartender's Bible by Gary Regan,

48-530: A doctor who left Brazil at the beginning of Louis XVI 's reign. He returned to France and made Bordeaux his home, where he created liqueurs and fortifiers using herbs like quinine. During that time, Bordeaux became one of the most important places for the European wine business. It was also France's main harbour for products imported from the Caribbean islands . At the end of the 19th century, people developed

64-474: A great fear of illness as a consequence of the discoveries made by Louis Pasteur (1822–1895). Nevertheless, "Wine", Pasteur said, "can be considered with good reason as the most healthful and the most hygienic of all beverages". As a result, tonic wines (with quinine) became very popular as quinine was used to fight fevers and ease malaria symptoms. In 1887, Paul and Raymond Lillet created Kina Lillet. Originally blanc , when all other aperitifs were red, Lillet

80-658: A mix of the two. An 'egg-based aromatised wine' is one that is fortified, and has egg yolks added (minimum of 10g per litre), and a sugar content of more than 200g per litre. To qualify as 'cremovo', the drink must include a minimum of 80% of DOC Marsala wine . To qualify as 'cremovo zabaione', the drink must additionally have at least 60g egg yolks per litre. A fortified aromatised wine whose characteristic flavour has been obtained from cloves and/or cinnamon. Aromatised wine-based drink has at least 50% grapevine product no added alcohol (with some exceptions) may have added colour, grape must, may have been sweetened. The actual alcohol

96-426: A moment. 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?" "Certainly, monsieur." The barman seemed pleased with the idea. Quinquina Quinquina is an aromatised wine , a variety of apéritif . Traditionally quinquinas contain cinchona , which provides quinine , introduced to Europe from Peru in

112-482: Is traditionally flavoured with an infusion of herbs, peels and spices, which must include some member of the Artemisia ( wormwood ) family. Notable brands include Martini and Cinzano which are commonplace around the world, and Noilly Prat and Dolin of France, Carpano and Cocchi of Italy. These are categorised by the flavour that imparts the bitterness to the drink, usually either quinine or gentian root , or

128-593: The Savoy Cocktail Book by Harry Craddock and the Complete World Bartender Guide by Bob Sennett. In the 1930s the Savoy Cocktail Book published 22 Lillet cocktails recipes (46 Cointreau, 24 Dubonnet, 24 Chartreuse and 10 Grand Marnier, by comparison). A Lillet spritz is a two-ingredient cocktail in which white or rosé Lillet is mixed with sparkling water and a garnish such as mint, berries, cranberries, or thyme sprigs. In

144-500: The 17th century by Spanish missionaries, and used both in treating malaria and as the principal ingredient in tonic water . Some quinquinas are: This drink -related article is a stub . You can help Misplaced Pages by expanding it . Aromatised wine Aromatised wine (spelled aromatized in American English) is a wine flavoured with aromatic herbs and spices. These are classified by their alcohol content and

160-484: The United States, a booklet titled "The Lillet Book of Apertif Cocktails" was distributed with bottles of Lillet. It included a recipe which described a "Lillet Spritz" as "3 parts Lillet Blanc or Lillet Rose and 3 parts tonic water. Build over 3 large ice cubes in a tall wine glass and garnish with cucumber, mint and strawberry." "A dry martini," he said. "One. In a deep champagne goblet." "Oui, Monsieur." "Just

176-582: The brand name calling it simply Lillet. "Kina" had become a generic term used by many aperitifs to emphasise their quinine content, and was no longer relevant for the times. Lillet is the name of the family, and became the only name of the brand . To improve the quality and sustainability of the Lillet recipe, in 1985, Lillet was reformulated, after close work with the Bordeaux University 's Institute of Oenology, applying modern oenology . Both

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192-440: The finished drink. It may have added alcohol, colours, grape must, and it may be sweetened. Its actual alcohol strength must be at least 14.5% abv, and less than 22%. The majority of older brands come from France and Italy but there are now a range of small 'craft' producers around the world. Vermouth is the most widely used aromatised wine due to its use in cocktails. Vermouth can be sweet or dry and red, white, pink or orange. It

208-409: The flavourings and other ingredients used. The European Union defines three categories which are: 'aromatised wine', 'aromatised wine-based drink' and 'aromatised wine-product cocktail'. Drinks which have an alcohol content of 1.2% abv or less, cannot be labelled as containing wine. An aromatised wine is a drink obtained from one or more of grapevine products, which must be at least 75% by volume of

224-418: The quinine bitterness and corresponding sweetness were reduced. In 2011, under cellarmaster Jean Bernard Blancheton, rosé Lillet version was introduced. Lillet is an aperitif wine, intended to be served well chilled at 6–8 °C (43–46 °F). In France, Lillet is usually served on ice with a slice of orange, or a lemon or lime peel. In Germany, Austria and Switzerland Lillet blanc is more often served as

240-518: The same time, Lillet was served on transatlantic liners, part of the reason for its success with high society in New York. American bartenders used it for making fashionable cocktails. In 1962, Pierre Lillet, grandson of Raymond, keen to capitalize on America's growing taste for red wine, created Lillet Rouge for the American market. In the early part of the 1970s, Maison Lillet removed "Kina" from

256-517: Was the only aperitif from a specific geographic location, one of the most famous, the Bordeaux region, or more precisely Great Sauternes region (at that time Sauternes was covering appellations that are now considered as Bordeaux or Graves appellation). During the 1920s, Lillet exports greatly increased in Europe and Africa. The brand also became famous in France, thanks to advertising campaigns. At

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