What would you do with this bottle? Let's try LILLET (a special one!) and make 2 great drinks!

[@crushingbelial]

My wife is bloody obsessed with Lillet Blanc. She has it on the rocks with an orange slice. Cool to see the bottle and discussion points around the older

[@strfrl9665]

tastes great with some bubbly water and ice too. 1 part lillet blanc, 1 part sparkling water, some ice.

[@ginafriend1690]

Hi Cara ❤ Thank you for always being my favorite Bartender and Teacher! I appreciate you!

[@pbr-streetgang]

White Negroni … Lillet works well in, but lots of folks take the Cocchi Americano over the Lillet cause of the recipe change in Lillet over the years. Always glad to see yours drink videos. Thanks much.👍🏼👍🏼

[@vaughnjames397]

Got your book-- it's fantastic! Was surprised (and well pleased!) by all the content you managed to squeeze in without it feeling overwhelming. Informative yet measured, and just the right amount of whimsicality- just like your videos. A must have for sure!

[@BehindtheBar]

Yay, this is so lovely to hear, thank you! That was exactly what I was aiming for. Thank you for the support and I hope you get lots of use out of it.

[@frankmartinez4856]

Cara divine 🎉 just love ❣️ the name 😬James Bond, would love it & you 🤩

[@davew8694]

Impressive!

[@barbd.1628]

Thanks for showing the Vesper! And love the Adonis.... will try both.😃

[@SirZorgulon]

I fully agree that we should be using, not hoarding, those special bottles! The only wrong way to drink a particular liquor is not to drink it at all!

[@BehindtheBar]

💯

[@yvelf]

these are interesting recipes! I'll be sure to give them a try this weekend at the beach house! btw...lovely to see you smiling again. you look a lot happier! 😉

[@Bleckman666]

I remember reading somewhere that Fleming probably had a premium Russian vodka (Like Smirnoff or Stolichnaya) in mind when describing the Vesper, because of the vodkas at the time being pretty low standard, sometimes tasting of the raw base spirit base from which they had been distilled...

[@AllStars2525]

Both look delicious! Cheers to the New Year!!😄

[@sebastiansuarez6238]

Just had a variation with 60ml Rye Vodka. The Rye , Lillet and Tío Pepe, totally surprised me!

[@BehindtheBar]

Yum!

[@SirZorgulon]

That vintage Lillet is a beautiful colour! Great drink ideas - I’ve got a new bottle of Cocchi Americano for Christmas and I’m interested to try out some of these recipes with that!

[@BehindtheBar]

That would definitely work in here! Also check out my favourite simple serve for it: kzbin.info/www/bejne/bZDCoGmBeNumoLssi=pIezxV0dD4PjCWCD

[@user-mo1dy5ev6j]

I had no idea they changed Lillet most of the way back. I will get some to try a real Vesper. Thanks We have been to Goldeneye, and we stayed in the old Plantation Inn, now Sandals Royal Plantation, where Fleming used to drink and use the pool.

[@BehindtheBar]

That’s so cool! Love a bit of history.

[@pmk198908]

Vesper martinis

[@portalsandpathways]

Love Lillet. Thank you for this

[@sundowner62james69]

So that's what an Adonis is ! :) Cheers .

[@bravowhiskey4684]

I find Cocchi to be a much closer approximation of Kina, especially for the Vesper. I’ve had one made with some sort of bitter white wine once, and it was indistinguishable… but the barman would absolutely not tell me what he used. 😂

[@BehindtheBar]

Yeah I also usually use Cocchi when the choice is between regular Lillet and that 😊

[@bob___]

I like to have a bottle of Lillet in the house, but I wait for the right occasion before I open it, because I'm a moderate drinker, and no one else in the house likes aromatic cocktails, and I can't even come close to finishing the bottle before it turns. I have the same problem with vermouth, although I prefer Liller to dry vermouth. Maybe what this world really needs is a half-size bottle of Lillet. (I can't finish a half-size bottle of vermouth before it turns, but I feel less guilty pouring out the unfinished part after it turns.)

[@BehindtheBar]

It is a tricky one! Aromatised wines like this with a bit more sugar do last longer than dry vermouths which are pretty delicate, and the reserve one has lasted ages since I opened it because it was already barrel aged so can stand the oxidation, but smaller bottles are definitely a smart move. If you’re in Australia, some local producers like Maidenii do 350ml and Regal Rogue do 500ml so could be worth checking out, or I’m sure there are similar in the States, you might just have to order direct or contact them for stockists because they don’t tend to be in the more mass market liquor stores!

[@jaikumarvenkatchari3838]

Hi Cara, a query re:the glass you used,has it got a name, or is it a specific glass for a specific spirit.....

[@BehindtheBar]

They’re both just vintage ones, I think the one I used for the Vesper would be called a bubble base coupe? Etsy and so on have lots of options 😊

[@jaikumarvenkatchari3838]

@@BehindtheBar Thank you 😊

[@gertlungmaskin1210]

What is a Division Bell? Have you heard of that drink?

[@BehindtheBar]

I have! Pretty similar to a Naked and Famous but with maraschino instead of chartreuse which is lucky given the shortage just now haha: kzbin.info/www/bejne/kHqsiZeheMSKgKcsi=i7bmd-0kJ8fe7F4B But I’ll definitely cover it soon!

[@gertlungmaskin1210]

But that sounds amazing! I can come over and help you with the drink mixing. I have also invented many wonderful drinks. @@BehindtheBar

So hold on a sec...the older (09) bottle was more like the 'original' Kina Lillet, correct? If so, then let's start a campaign to get Pernod to go with that again! The current version is pretty meh, imo.

[@BehindtheBar]

In terms of the higher quinine, yeah! Would be great if they did it again, would have to know the specifics of why they chose that vintage 😊

[@user-sx7bz8tg4z]

Way too many camera angles and zooms and edits, isn't it!!

[@BehindtheBar]

Sorry you feel that way, it’s not a comment we’ve had before but noted!