Pale gold, glass-clear and fragrant with bitter orange peel and honeyed wine. The Lorraine sits somewhere between a Martini and a Corpse Reviver, spirit-forward but softened by Lillet and a measured touch of cognac-based orange liqueur.
1½ oz
London dry gine.g. Tanqueray · Gordon's · Beefeater · Bombay Sapphire · Sipsmith
¾ oz
Lillet BlancBuy on Amazon →
½ oz
Grand MarnierBuy on Amazon →
Garnish: Orange twist · Ice: Served up, no ice
Lorraine
Dry to off-dry with juniper, candied orange and a honeyed wine note. Silky, strong and aromatic.
The Lorraine shares its name with the region in north-eastern France, but there is no documented creator, bar or date behind it, and it is not a well known classic. It belongs to the family of stirred gin aperitifs that pair gin with an aromatized wine and a liqueur, a pattern found in many cocktails from the early and middle 20th century.
Both modifiers are French. Lillet is an aromatized wine aperitif from Podensac near Bordeaux, made from wine and fruit liqueurs, and it appears in classics such as the Corpse Reviver No. 2 and the Vesper. Grand Marnier blends cognac with bitter orange, which gives this drink more weight and warmth than a plain triple sec would.
A French aperitif wine from Podensac near Bordeaux, blended from wine and fruit liqueurs and served chilled.
Yes, but the drink will be drier and more herbal; add a barspoon of syrup if it tastes sharp.
Stirred. It contains no juice, so stirring keeps it clear and silky.
The perfect sound
Understated charm from eastern France.
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