635672 Fri Jul 10 18:47:15 -0700 2009 11 36 Spirits 0 4848085 Martini purists beware, this posting isn't for you. I've come to really favor lillet blanc in my martinis. Paired with plymouth gin it might be the best "martini" I've ever had. Natually my mind has turned to lillet rouge and the manhattan. Anyone ever try it? Worth picking up a bottle to make or not? Fri Jul 10 18:47:15 -0700 2009 254579 Soybomb 1 4858131 Lillet Rouge is interesting on its own chilled as an aperitif, but instead of rye or bourbon I've paired it very successfully with gin, just as I have with Lillet Blanc. I think the herbals in both Lillets would get lost in a manhattan, so you're better off sticking to sweet vermouth. Tue Jul 14 12:56:17 -0700 2009 4848085 61098 marais 2 5028261 I've been thinking about trying Lillet Blanc in a modified Negroni... I wonder how that would be. Mon Sep 14 08:00:24 -0700 2009 4858131 285478 sourcandy 3 5034914 Meaning substituting Lillet Blanc for the rosso? Please do it and let us know the result! Meanwhile I've picked up on the OP's combo of Plymouth Gin and Lillet Blanc, 3:1, with coupla dashes of orange bitters. Me likee =) Wed Sep 16 13:39:21 -0700 2009 5028261 61098 marais 4 5036416 Yes. I'm going to give it a shot tonight. Thu Sep 17 06:34:36 -0700 2009 5034914 285478 sourcandy 5 5037766 Sipping on the modified Negroni right now... It could be a regular guest in my house. I used equal parts Rogue Pink Spruce Gin which I find unsuitable for most martini applications but perfect for G&Ts, Campari and Lillet Blanc. I've mixed it on the rocks in a Ball jar (this is our default glassware) and it is lovely. There are a ton of flavors here and a lot of herbalness, but it's just sweet enough without being cloying. I love Negroni's but when made with Sweet Vermouth it can be too sweet. I highly recommend this drink. But what to call it? Thu Sep 17 14:06:15 -0700 2009 5036416 285478 sourcandy 1 4858341 Personally, I really enjoy Punt e Mes in my Manhattans Tue Jul 14 13:47:07 -0700 2009 4848085 124704 Icantread 1 5000261 I think that Lillet Rouge will have the same magic that Lillet Blanc has with martinis. I made a 4:1 martini using LIllet Rouge with Bombay Sapphire Gin. I hate the latter for its take-over qualities in most drinks but here, it's magic. Do not limit your bev enjoyment to the stand-bys. Remember: drink lore was founded upon the premise of trying unsuspecting combinations and turned them into classics. A Votre Sante! Wed Sep 02 16:04:13 -0700 2009 4848085 1106491 lady from nj 1 5002494 how does dubbonet factor into all of this? Thu Sep 03 11:10:19 -0700 2009 4848085 217582 cannedmilkandfruitypebbles 2 5005250 Dubonnet (to me at least) seems to be the less assertive sibling of Lillet Rouge. Doesn't Queen Elizabeth favor 3 parts gin, 2 parts Dubonnet chilled with lemon twist? I still believe that the OP would be better off using a quality red vermouth (like Punt E Mes or Carpano Antico) for a manhattan. Fri Sep 04 11:27:01 -0700 2009 5002494 61098 marais 2 5025395 Dubbonet Rouge is the original of the style and Lillet Blanc the same (Kina Lillet back in the day). To compete with the others' market, Dubbonet made a Blanc and Lillet a Rouge. Apparently, they're not as good but I haven't done the experiment myself. I find that Dubbonet Rouge works rather well with gin, and Lillet Blanc works well with almost everything (although lighter spirits moreso than dark). Either way, it's definitely worth a try! Although the ultimate aromatized wine for Manhattans in my book is a Barolo Chinato, although they're pricy and harder to find. http://cocktailvirgin.blogspot.com/ Sat Sep 12 17:33:27 -0700 2009 5002494 256764 yarm 1 5040225 I tried this and didn't like it much. I may give it another try to see if I get accustomed to it but in any event it doesn't taste like a Manhattan. It just tasted...boozy... more than anything. The flavors didn't come together like rye or bourbon does with sweet vermouth and bitters. Fri Sep 18 12:31:07 -0700 2009 4848085 130229 glowworm