![]() ![]() Kina had already been dropped from the name to de-emphasize its image as a quinine-centered drink, and Lillet came to be colloquially known as Lillet Blanc, to differentiate it from the brand’s red wine-based Lillet Rouge bottling. In 1986, the company’s new owners altered Lillet’s original recipe to reduce the amount of quinine and create a lighter, less bitter, and fruitier version that would suit modern palates. The aromatized wine grew in popularity throughout Europe in the 1920s thanks to a concerted advertising campaign, and soon began to appear in classic cocktails like the Corpse Reviver No. In 1887, in the French town of Pondensac, brothers Paul and Raymond Lillé developed a different product called Kina Lillet, using a proprietary recipe that included fortified wine and quinine. Lillet Blanc as we know it today is a relatively recent innovation. The gently sweet and floral French aperitif is aged in oak barrels for up to one year, and often employed in cocktails for the juicy and aromatic qualities it lends. Its blanc expression is made with a base of wine fermented from Bordeaux grapes (primarily sémillon and sauvignon blanc), then fortified with sugar, fruit, cinchona, and other ingredients. If you give the Vieux Carré a try, it’s almost sure to end up on your short list of cocktails.Whether served with soda water for a lively spritz or mixed into a classic cocktail like the Vesper, Lillet is endlessly versatile. If that bothers you a little, think back to how well the Peychaud’s and Rye went together in your last Sazerac. Experienced mixologists will know that this does not mean equal amounts of the two bitters: the bottle of Peychaud’s in my bar puts out a lot more bitters per dash – several drops more, anyway – than does the Angostura bottle. Vieux Carré recipes generally call for equal amounts of Rye, Cognac, and Vermouth, with half that of the Benedictine and a dash each of Peychaud’s® (what’s a New Orleans cocktail without Peychaud’s?) and Angostura® bitters. A cocktail with six ingredients might seem to be a little contrived to some, but since two of the ingredients are bitters, it may pass muster. ![]() To experience one at the Carousel Bar is said to be quite a treat. The Vieux Carré was invented during the 1930’s in the French Quarter of New Orleans (where the physical Vieux Carré is found) at the Hotel Monteleone by bartender Walter Bergeron. Stores sometimes stock cocktail straws and other supplies in this section. The large grocery chains, and even Target, usually have a cocktail section tucked away down the beverage aisle where you can find some cocktail mixers, which are usually to be avoided, along with specialty items like Ginger Beer, Angostura® Bitters (Target even had bitters during the recent bitters drought), and the two Flower Waters. You never know what you will find there, but these two French Flower Waters are my most unusual find. In case you’re having trouble finding cocktail ingredients in the Salt Lake City area, there is a trick to it: look in the beverage section of the grocery store. These small, three ounce bottles were out of the way, up on the top shelf, but my mixologist’s eye spotted them. A recent shopping trip to Dan’s groceries on Fort Union Boulevard turned up bottles of two rather exotic cocktail ingredients: Orange Flower Water and Rose Flower Water, both made in France. There is one unusual ingredient in this cocktail that, surprisingly, is available in the Salt Lake City area: Orange Flower Water. Thumbing through the Savoy Cocktail Book turned up the Opal cocktail recipe. What’s at the Utah DABC Store, April 2010?. ![]() Vieux Carré cocktail puts you squarely in New Orleans.Pegu Club Cocktail – a tart treat from the 1920’s.The Perfect Cocktail – is it perfect for you?.Gin Rickey: a classic long drink for those hot, sp.The classic Mint Julep: the ultimate Derby Day coc.The Lavender Mint Julep: a refreshing Derby Day co.The Prescription Julep: an antique Derby Day cocktail.Chambord Flavored Vodka and Perrier (1). ![]()
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