Photo: Lunds & Byerlys
Lillet (pronounced lil-lay) is an aperitif wine made with Bordeaux grapes and citrus liqueurs, and if you haven’t tried it, you’re in for a treat. It’s mellow and smooth with hints of honey and herbs—perfect in a refreshing, low-ABV spring or summer spritz.
Lillet Spritz
- 4 oz. Lillet Blanc
- Angostura bitters
- ice
- 2 strawberries, one sliced and one whole, divided
- 3 oz. tonic water
- orange twist, for garnish
In a highball glass, combine the Lillet Blanc and 2 dashes of bitters. Stir to combine. Fill the glass with ice, layering the ice with the strawberry slices. Top the cocktail with the tonic water. Squeeze the orange twist over the glass to release a fragrant mist of citrus oil. Garnish with the orange twist and a whole strawberry.
French 7Tea5
Legend has it that the original Soixante-Quinze (French 75) was created during World War I by a Parisian bartender. It included gin, lemon, grenadine, applejack brandy and water. Since its inception, this fancy-looking, easy-to-make drink has gone through several evolutions, eventually adopting today’s signature Soixante-Quinze splash of Champagne in place of water. Join us as we give this classic cocktail yet another tasty twist—tea.
Craftily named French 7Tea5, our recipe centers around blackberry-sage black tea from The Republic of Tea and includes simple syrup, gin, lemon juice and, of course, Champagne. We also add a splash of Chambord for that beautiful berry color and garnish with tea leaves and a refreshing twist of orange.
Is it sweet? Yes, but not too sweet. We like to call it a nice sipper with a playful bite. The fruity notes of the Chambord play well with the tea simple syrup, and the bit of citrus helps balance the saccharine flavor.
- 1 blackberry-sage black tea bag, The Republic of Tea
- 1 tsp. granulated sugar
- 1 oz. gin
- ½ oz. tea simple syrup, plus more for brushing (recipe below)
- ¼ oz. lemon juice, freshly squeezed
- ¼ oz. Chambord
- 4 oz. Champagne
- orange twist, for garnish
For the tea simple syrup
- 1 cup water
- 1 cup granulated sugar
- 3 blackberry-sage black tea bags, The Republic of Tea
To make the tea simple syrup: In a small saucepan, combine the water and sugar. Bring to a boil over medium-high heat, stirring constantly until the sugar dissolves, about 3 minutes. Remove the pot from the heat; add the tea bags. Let steep for 10 minutes; remove the tea bags, squeezing out any liquid. Let the tea syrup cool for 30 minutes before using. Note: Leftover simple syrup can be stored in an airtight container in the refrigerator for up to three weeks.
To make one cocktail: Cut open the tea bag and, on a large plate, mix the dried tea leaves with the sugar. Using a pastry brush, brush a strip of the tea syrup on the outside of a Champagne flute. Gently roll the Champagne flute in the tea-sugar to coat the side. Place the Champagne flute in the freezer to chill for 10 minutes. Fill a cocktail shaker halfway with ice. Add the gin, tea syrup, lemon juice and Chambord. Shake for 20 seconds or until the cocktail shaker is frosty. Strain into the prepared flute and top with the Champagne. Garnish with an orange twist and enjoy.
Katie Tomsche is the content manager for Lunds & Byerlys. Sip more at lundsandbyerlys.com.
