Before the advent of modern medicine, the guard against malaria was quinine, extracted from South American cinchona bark. In the 1830s, the French government was offering incentives to anyone who could mask the bark's bitter flavor and entice the French Foreign Legion into drinking it, thus kickstarting a whole slew of quinine-based apéritifs. Lucky us, Raymond and Paul Lillet got involved in 1872. While present day malaria treatments have gotten more scientific, Lillet is still drinking just fine. Each of the three styles—Blanc, Rouge, and Rosé—is made by infusing brandy with said bittering quinine and a mix of orange peels and other fruits before the infusion is blended with locally sourced Bordeaux wine. Each bottle is perfectly lovely served well chilled and neat, on the rocks with a twist (lemon for Blanc, orange for Rouge, lime for Rosé, I say), or in cocktails like the AM/PM Sherry (see recipe here) from my book Apéritif: Cocktail Hour the French Way.