"France's love affair with liqueurs dates back to the Middle Ages when monks and apothecaries distilled herbal elixirs for medicinal purposes. But it was the 19th century that marked the golden age of liqueur making. Railways connected regions, glassmaking advanced, and several iconic French liqueurs emerged, born in abbeys or small distilleries, and created by a diverse range of people from chemists to confectioners."
""Refreshing, bright and slightly bitter - it's perfect for aperitifs. Lillet Blanc is made from a blend of white Bordeaux wines and citrus liqueurs. It was invented in by brothers Paul and Raymond Lillet, and is delicately floral with a honeyed finish. It's best served chilled with a twist of orange, or mixed into a crisp Vesper, James Bond's favourite! Or try this cocktail that's a French classic: 6cl Lillet Blanc 6cl sparkling water or tonic Slice of orange or cucumber Ice"
French liqueur production began in the Middle Ages with monks and apothecaries distilling herbal elixirs and expanded in the 19th century into a golden age as railways and glassmaking advanced. Iconic liqueurs emerged from abbeys and small distilleries, created by chemists, confectioners and others, and remain popular worldwide. Ten cocktail recipes showcase these classic French liqueurs, mixing tall and short formats for aperitifs and festive drinks. Recipes include a Lillet Blanc Spritz—Lillet Blanc with sparkling water or tonic, orange or cucumber and ice—and a modernised Royal Dubonnet using Dubonnet Rouge and gin, with simple instructions and garnish suggestions.
Read at The Good Life France
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