nora's Profile

Ginbelle, I haven't had a chance to try them out yet, but here are the other two recipes in the Bastille Day set created by mixologists Nicole Cloutier and Jacqueline Patterson for Lillet:

"Egalité

2 oz Lillet Blanc
1/2 oz crème de violette
1 barspoon Ricard
2.5 oz Champagne
Stir ingredients over ice briefly to chill. Strain into a chilled Champagne glass. Garnish with 3 blueberries on a cocktail pick. *The violet color symbolizes equality and the Fleur de Lys, an iconic symbol of the French revolution. Equality is a natural right, and Lillet and champagne are a natural match—producing a satisfying cocktail to enjoy on Bastille Day.

Fraternité

3 oz Lillet Blanc
3 oz Lillet Rouge
1 oz cognac
3 oz strawberry syrup
1.5 oz freshly squeezed lemon juice
4 oz chilled rooibos tea
4 oz Champagne

Chill all ingredients prior to mixing. Build ingredients in a small punch bowl over a large block of ice. Stir to incorporate and garnish with strawberry wheels and mint sprigs. *A cocktail to share best represents the qualities of brotherhood and teamwork—red on the French flag—along with the use of both Lillet Blanc and Rouge."

Cheers!

Nora

@zanchi and @verily: no worries, it's all as per the above recipe in a tall, skinny 10-ounce glass--with lots and lots of ice :)

Lemon juice and dilution by melting ice during shaking accounts for some of the volume too.

@Squirrely, thanks so much for reading!

@Sarasvati, yes, some bartenders do prefer to do a "dry shake" with the egg whites before adding the ice. I always skip that step though-- even with Ramos Gin Fizzes--and find everything froths up just fine.

@aavery, the glasses are vintage, from the 30s or 40s, I think. I got mine in an antique store in New Orleans, but I've seen plenty on eBay too. (Search for "hollow stem" + "glass"). Hope that helps.

@EvaToad, it's a specialized tool--a ceramic ginger grater--and I it's a pleasure to use. (Faith posted about hers a few years back here:
http://www.thekitchn.com/thekitchn/gadgets/kitchen-tool-ceramic-ginger-grater-020539 ).

I bought mine at a Japanese housewares store, but you can find them online too:
http://www.amazon.com/White-Porcelain-Ginger-Grater-5-25x3-5/dp/B0000DE77B/ref=pd_bbs_1/102-3184163-4358568?ie=UTF8&s=home-garden&qid=1175690062&sr=8-1

Cheers!
Nora

tinamonster, that's so funny that you came up with the same formula. Great minds think alike ;)

zaba, don't worry, that's not a crack in the glass, just a reflection.

mauramae,

I'd recommend batching everything together (gin, Pimm's, homemade lemonade) in a pitcher or carafe just before the party and then setting it in the fridge to chill. When you're ready to serve your guests, you can pour the mixture into ice-filled glasses. Will you be adding 7UP (or other fizzy soda) to your recipe? If so, leave a little room in the glasses and top each up with a splash. Garnish, and you're good to go.

Have a great party and let us know how things turn out!

Shawnamuffin, I agree--it's good stuff!

Cherry Heering got a post of its very own here on The Kitchn around this time last year. Here's a link for anyone who might have missed it then:

http://www.thekitchn.com/thekitchn/holidays-valentines-day/cherry-heering-2-ways-for-valentines-day-straight-up-cocktails-and-spirits-076398

Happy Valentine's Day!
Nora

These are all great suggestions everyone. Thanks so much!

Nora

Leisureguy--I heard about that! Apparently Noilly Prat's going to be substituting the European formula (usually drunk as an aperitif) for the American one we're so familiar with sometime soon. I haven't tried the European type yet, but am curious. Has anyone sampled it in a martini?