286133 Wed Jul 21 10:15:38 -0700 1999 14 27 General Chowhounding Topics 0 1533668 Just finished Thomas Harris' "Hannibal" and while Lector is not your ordinary gourmet, he knows what he likes! References were made to a beverage (alcholic, I presume) called Lillet. It was listed in the Times this a.m. as an ingredient in the "Vong Royale" in the cocktail article. Can anyone tell me what this spirit is? pat Wed Jul 21 10:15:38 -0700 1999 0 pat hammond 1 1533669 I've known that Lillet is a French fortified wine served as an aperitif, but a search provided a more exacting definition: "A light medium-dry French aperitif, (red or white), made with herbs, spices and fruits, fortified with French brandy and a Bordeaux wine base." I've been wanting to read Hannibal this summer...I've heard it's a suspenseful gross-out. Wed Jul 21 11:53:00 -0700 1999 1533668 0 Heidi 2 1533670 Heidi: Thanks very much. I bet there will be a real run on this wine. Get the book immediately! It's a real page turner AND stomach turner! pat p.s. There actually are some very nice food related passages in this book, along with fascinating references to crystal, table linens, silver flat ware, etc. Enjoy and keep the lights on. Wed Jul 21 13:21:03 -0700 1999 1533669 0 pat hammond 3 1533671 I've had Lillet before (order it on ice at a bar), and I always thought it was an orange liqueur, but less sweet than most drinks of that sort. Are there two Lillets or am I remembering wrong? Wed Jul 21 17:57:49 -0700 1999 1533670 0 Rachel Hope 4 1533672 The last time I sipped Lillet, which was AGES ago, I recall it having heavy orange overtones, and being like a Dubonnet or sweet Sherry. Pretty sweet, but not a liquer. Wed Jul 21 18:35:57 -0700 1999 1533671 0 Heidi 5 1533673 There's a red and a white Lillet, just as in Dubonnet, but I find Lillet is more subtle. The red is sweeter in both these potions. The blonde Lillet is supposed to be served with a sizeable piece of orange zest, "zested" right OVER the glass, and the volatile oils ignited at the moment the peel leaves the fruit, then the exhausted peel allowed to drop into the glass. If this all sounds too much like James Bond's directions for a perfect martini, you are right. I have only seen one bartender get it right, and that was in the US, at the London Chop House in Detroit. In France, they don't bother. In my youth I attempted this feat at home again and again and I can't tell you how many spent matches I had to fish out of glasses. Sulphur and carbon add nothing to the mix... I don't think this is classified as a wine, exactly, more in the order of a "fortified wine" as in sherry, vermouth, etc. I always have a bottle in the door of the bar fridge and one day I'll get that peel thing done right... Jan Hall PS I ordered it once in the SW of France, and the snotty hotelier said "only Americans drink that." Wed Jul 21 21:23:56 -0700 1999 1533672 0 Janet Hall 6 1533674 Odd how you notice things after they raise to the surface level of your consciousness. Walking about today I saw that Astor Wines had an enormous Lillet promotion in the window; also saw several Alize ads (sweeter orange alcohol) and a window display in another liquor store for Mandarin Absolut. Is there a reason for this explosion of orange alcohols or is this the standard level and I am only now tuning in? Thu Jul 22 16:11:29 -0700 1999 1533673 0 Rachel Hope 7 1533675 With regard to Lillet visibility, I bet the Hannibal book has something to do with it. My daughter, who lives and works in NYC told me she was out the other evening and asked for Compari and soda and was told they didn't have it but they did have Lillet! As I posted here, I'd never heard of it. pat Thu Jul 22 16:18:21 -0700 1999 1533674 0 pat hammond 8 1533677 Yeah, but it has been around forever; so has Cointreau. Thu Jul 22 20:15:56 -0700 1999 1533675 0 Frank Language 9 1533678 so have Pernod and Pacharan. All equally wonderful. Fri Jul 23 02:16:51 -0700 1999 1533677 0 blanche 10 1533899 http://www.alcoholreviews.com/WINES/lillet.html Here's a pretty good writeup. The other apertifs you mention have been around for quite a while but they are defintiely diferrent in taste. Pernod for example tastes like Absinthe. Fri Mar 23 13:58:14 -0800 2001 1533678 0 Jason Perlow 8 1533897 Well, LILLET, the Bordeaux Aperitif is a drink that was created over 100 years ago by Paul & Raymond LILLET in PODENSAC France just south of BORDEAUX. HANNIBAL loves it ... and so does JAMES BOND (Casino Royal) It is mostly sold in France and in America. We have recently introduced it in Japan. We will soon have a web site with a LILLET BAR designed by Andree PUTMAN, the famous French Creator / designer (June 15th) Cheers ! Fri Mar 23 12:59:31 -0800 2001 1533675 0 BORIE 8 1533898 Well, LILLET, the Bordeaux Aperitif is a drink that was created over 100 years ago by Paul & Raymond LILLET in PODENSAC France just south of BORDEAUX. HANNIBAL loves it ... and so does JAMES BOND (Casino Royal) It is mostly sold in France and in America. We have recently introduced it in Japan. We will soon have a web site with a LILLET BAR designed by Andree PUTMAN, the famous French Creator / designer (June 15th) Cheers ! Fri Mar 23 12:59:57 -0800 2001 1533675 0 BORIE 7 1533676 I believe Alize is made from passion fruit, unless they've added an orange version. Thu Jul 22 17:32:40 -0700 1999 1533674 0 Heidi 8 1533679 I think it's passion fruit and brandy. Beware- headache in a bottle. Fri Jul 23 10:37:55 -0700 1999 1533676 0 Martha Gehan