I thought I was alone in my passion for this delicious but obscure French apéritif until I discovered that today is National Lillet Day.  I know, who knew? 

I first tasted Lillet about 10 years ago when I was living in Paris.  A French friend introduced me to it with the caveat, “my parents like this”, which I think was code for, “this may taste good, but is deeply uncool and to be savoured in private only”.  Now I know there are other like-minded folk out there – we have our own day, after all – maybe this is the time to break cover and finally tell people how great this stuff is. 

Lillet has a secret recipe but is essentially a blend of Bordeaux wines (Sauvignon Blanc, Sémillon and Muscadelle for Lillet Blanc and Cabernet Sauvignon and Merlot for Lillet Rouge) and citrus liqueurs with, I gather, some Cinchona bark liqueur for good measure.  It tastes of candied orange, lime, honey and mint and a little bit resinous.  It does have a touch of sweetness, but if you serve it chilled the herbal notes make it a really refreshing pre-dinner drink.

It’s typically used as a cocktail ingredient and Lillet’s best claim to fame is that James Bond specified it as a key ingredient of a Vesper in Casino Royale:  “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 slice of lemon peel.  Got it?”  With all due respect to James, I prefer mine neat with ice and a slice.  I like to keep a bottle on the go in the fridge in case I fancy a small glass of something but don’t want to open a bottle of wine – it seems to last for a while quite happily.  I also prefer Lillet Blanc over Lillet Rouge which is slightly more bitter.  There is a new rosé version, but I confess I haven’t tried it yet myself.

You can pick Lillet up in Selfridges or Harvey Nichols and online (probably more cheaply).  Maybe best to try it out in a bar first to see if you fancy joining me and my new band of Lillet-loving friends.