It's often served pre-dinner, straight on the rocks with an orange twist, but Lillet Rouge is even better in this simple drink, mixed with fresh lemon and Bonal Gentiane Quina.
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Carlos Yturria at Cafe Claude Marina in San Francisco whips up this cocktail to remind you of a stroll along the Seine. Fresh lemon adds focus to the fruity, rich Lillet, while Bonal, a bitter aperitif wine, brings it all into balance.
This play on the classic Blood & Sand cocktail from Gramercy Tavern in NYC crosses the rich flavors of rum with sweet Cherry Heering and bitter, aromatic Bonal.
Unlike much of Europe, aperitifs have never fully caught on in America's restaurants and drinking establishments. With the debut of two new aperitif wines, and a newfound enthusiasm for aperitifs among craft bartenders and drink aficionados, the landscape of the preprandial tipple may be changing.