1. 1. In Cuba LILLET MOJITO 2 oz. White LILLET 4 ice cubes 1 tbsp crushed ice 3-4 leaves fresh mint 2 lime wedges 1 tsp simple syrup Tonic water. In a glass, crush the lime and mint with the simple syrup. Add crushed ice and Lillet. Top with tonic water or Perrier®, and ice cubes. 2. In Mexico LILLET Fast & Easy Margarita ¾ bottle of White LILLET 1 scoop lime sorbet 4 ice cubes 4 thin slices of lime. Crush the ice cubes in a blender, add the lime sorbet and the Lillet. Blend until smooth. Pour in tumblers. Garnish with lime slices. LILLET MARGARITA For 2 Glasses: 4 oz. White LILLET 2 dashes lime juice 1 dash simple syrup 2 lime twists 5 ice cubes. Shake the Lillet, lime juice and simple syrup on ice. Pour in tumblers, garnish with lime slices. LILLET OLÉ 2 parts White LILLET, 2 parts BOLS blue Curaçao 3 parts Tequila Ice cubes 1 lemon twist. Shake all ingredients on ice. Garnish with the lemon twist 3. New York Party LILLET FLAMBÉ For 2 glasses 2 glasses of well chilled White LILLET Orange peel 1 match. Over the Lillet glass, squeeze a sliver of orange peel over a lighted match. The aromatic oils drop into the glass adding additional zest and aromas. LILLET VONG Signature cocktail of Vong restaurant 2 parts White LILLET 1 part Pear William liqueur Stir on ice, strain in Martini glass. Garnish with a frozen grape, lemon twist ot thin slice of pear. 4. Chic Dinner in Bordeaux LILLET ROYAL 2 oz. White LILLET 1 dash Angostura Bitter 1 slice of Lime Ice cubes 1 sprig of fresh mint. Pour the Angostura bitter over ice. Add the mint. Add Lillet. For a long drink, top with ginger ale. BLUE LILLET 2 parts White LILLET 1 part HENDRICK’S Gin Dash BOLS Blue Curaçao 1 lemon peel. Stir all ingredients on ice. Strain in a martini glass. Squeeze the lemon peel over the glass. LILLET COUNTRY CLUB 2 oz. White LILLET 1 dash grenadine Sparkling water 1 orange twist Pour Lillet over grenadine in a long drink glass. Add the ice and sparkling water. Garnish with orange twist. 5. Late Dinner in Paris ODD MC INTYRE COCKTAIL 1 part White LILLET 1 part lemon juice 1 part Cointreau 1 part Cognac VSOP. Stir on ice, strain in martini glass. DRY LILLET CASINO ROYAL 1 part White LILLET 3 parts HENDRICK’S Gin 1 part vodka Ice cubes Lemon twist. Stir all ingredients on ice and strain in martini glass. Garnish with lemon twist. Created by Ian Flemming for James Bond in Casino Royal 6. In Bombay CHARLIE LINDBERG COCKTAIL 1 part White LILLET 1 part HENDRICK’S gin Dash Orange juice Dash dry vermouth Lemon twist. Stir all ingredients on ice and strain in martini glass. Garnish with lemon twist 7. In Scandinavia LILLETINI FLAMBÉ 1 part White LILLET 1 part orange vodka Lemon peel Ice 1 match Stir on ice and strain in martini glass. Over the glass, squeeze the lemon over a lighted match. The aromatic oils drop into the glass adding additional zest and aromas. LILLET COCKTAILS William Grant and Sons, Inc

2. LAY-LILLET 1 part White LILLET 1 part vodka 4 ice cubes Lime peel. Stir on ice and strain in martini glass. Squeeze the lemon peel above the glass. LILLET GLÖGG For 12 portions: 1 bottle red LILLET 2 dashes Angostura Bitter 2 oz. Simple syrup 8 cloves 1 cinnamon stick nutmeg to taste 12 black peppercorns Orange peel. Start 2 days in advance. Stick cloves in the orange peel. Let dry for 1 day. Mix all ingredients and cook for 3 minutes in a microwave. Set aside. Reheat and serve the next day 8. Morning in Deauville CORPSE REVIVER 1 part White LILLET 1 part lemon juice 1 part Cointreau 1 part HENDRICK’S Gin 1 dash “Absente” Stir on ice and strain in a martini glass. STUFFY-IN-A-SUIT For 4 drinks 1 part White LILLET 2 parts vodka 1 part Cointreau 1 drop bitter orange 1 egg white 4 orange slices. Shake on ice until a white foam forms. Strain in martini glass, garnish with orange slice. 9. Getaway in Venise LILLET KISS 1 part White LILLET 1 part Red LILLET 1 dash cassis liqueur 3 ice cubes Tonic water 1 orange slice 1 lime Sugar. Make a sugar rim, using lime juice and sugar. Pour the cassis on ice first, then the White and red Lillet. Top with tonic water. Garnish with the orange slice. LILLET-VOUS? 4 parts White LILLET 3 parts Cognac 2 parts BOLS liqueur 1 part BOLS mango smash 1 maraschino cherry. Stir all ingrdients on ice, strain in a martini glass. Garnish with the cherry. LILLET COCOON 5 parts White LILLET 1 tbsp creme fraiche 2 parts Cointreau 3 parts BOLS Creme de cocoa Vanilla flavored sugar. Shake Lillet, creme fraiche, Cointreau and creme de cocoa on ice. Stir in a long drink glass. Garnish with vanilla flavored sugar. 10. Ryad in Marrakech PEACH LILLET For 4 servings: ¾ bottle Red LILLET 1 scoop peach sorbet 1 wedge of Lime 4 ice cubes. In a blender, mix the ice, sorbet and Lillet until smooth. Pour in glasses and garnish with the lime. APRICOT LILLET 6 parts White LILLET, 2 parts Vodka 2 parts BOLS Apricot ice cubes 1 wedge of lemon 1 mint leaf. Shake all ingredients on ice. Pour in glasses and garnish with the lemon and mint. FROZEN RED LILLET 2 parts Red LILLET 1 part Hendrick’s gin 1 part peach liqueur 1 part lime juice Ice cubes 1 wedge of peach. Mix all ingredients in a blender. Garnish with the peach quarter. 11. In the islands LILLET ICED TEA White LILLET 1/2 orange slice 1/2 lemon slice 1/2 lime slice Ice 1 fresh mint sprig. Lightly crush the mint in a tall glass. Add ice, lemon, lime and orange. Top with Lillet. Optional : Add Tonic water. VANIE LAY 3 parts White LILLET 3 parts Cognac 2 parts apricot liqueur 2 parts grape juice 1 dash grenadine. Stir all ingredients on ice and strain in martini glass. 12. In Singapore or Tokyo LILLET SIN 2 oz White LILLET 4 ice cubes 2 tbsp crushed ice 3 or 4 fresh mint leaves 1 wedge lime 1 thin slice of fresh ginger 1 tspn. sugar cane Tonic water. In a tall glass, crush the ginger and the lime. Add the mint and the ice. Top with Lillet and tonic water. 13. Movida in Barcelona: BIG LILLET MARGARITA (About 120 drinks) 12 bottles of White LILLET 25 oz. Lime juice (about 18 limes) 15 oz. Simple syrup Crushed Ice. One day in advance: Combine all ingredients in a large plastic container. Taste to adjust the sugar/acidity level. Place in a freezer. The day of : Mix with ice in a blender until a white foam forms. LILLET MOJITO GRANDE (about 120 drinks) 12 Bottles White Lillet 1 root of fresh ginger 12 limes 4 bunches fresh mint (48 sprigs) 2 large bottles of sparkling water Ice One day in advance: Peel the ginger and cut very thin slices. Cut the limes in ½, and each half in 6. Marinate the Lillet, lime and ginger at least 24 hours in a freezer. The day of : Add the fresh mint – marinate another 2 hours. William Grant and Sons, Inc