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Friday Cocktails: the French Blonde

By Caraline Bianchetto Chase

I have to admit, I'm not a fan of most herbal liqueurs and aperitifs. My mother has had the same towering bottle of Galliano in her liquor cabinet for probably thirty years, and I remember her trying to push it on me to experiment with in baking just to try to get rid of it. Not a chance. Strega, Chartreuse — I found them disturbing and unpleasant. That's why I was so reluctant to give Lillet a try. I supposed the French liqueur was made with a hodgepodge of random herbs and spices like the others I disliked, so I dismissed it with the rest. Keep reading »

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