Lily

Difford’s Guide
Discerning Drinkers (13 ratings)
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    Lily

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Lily image

Serve in a Coupe glass

Ingredients:
1 oz Hayman's London Dry Gin
1 oz Crème de noyau liqueur
1 oz Aromatized wine (e.g. Lillet Blanc)
1⁄4 oz Lemon juice (freshly squeezed)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of lemon zest twist.
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 4/10
Sweet
Medium
Dry/sour
Sweet to sour 5/10
More cocktails with similar strength and taste profile

Review:

Pinky red, gin laced delicate red fruit and almond nuttiness with light white wine and lemon acidity.

View readers' comments

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book. The original recipe calls for Kina Lillet in place of Lillet Blanc.

Nutrition:

One serving of Lily contains 188 calories

Alcohol content:

  • 1.4 standard drinks
  • 20.07% alc./vol. (20.07° proof)
  • 19.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Simon Sedgley’s Avatar Simon Sedgley
25th January at 13:50
A very elegant cocktail. We don't have the liqueur so we go with 15ml Amaretto and 10ml pomegranate juice. And Cocchi Americano is lovely as the wine. As well, we nudge it towards the sour by doubling the juice to 15ml. In that configuration, we recently served a toast amongst friends and family to a fine young woman whose name is, of course, Lily.
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Tuna Cubed’s Avatar Tuna Cubed
11th October 2024 at 04:35
Bought a bottle of creme de noyaux on the basis of Tempus Fugit's reputation, never having tried it. Almost the entire bottle has gone in to these delicious concoctions.

I will try one with the Cocchi Americano...as soon as I can get my hands on some more creme de noyaux
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Tuna Cubed’s Avatar Tuna Cubed
24th December 2024 at 06:06
The Lillet Blanc is delicious but the Cocchi Americano really does add an extra note that is quite tasty.
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Calvin Grant’s Avatar Calvin Grant
2nd May 2022 at 03:58
Tried this with amaretto/pomegranite 3 to 1 substitute for the noyau, and Cocchi Americano. Quite nice!
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Old Etonian Image
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Old Etonian

This Wet Martini-style cocktail is basically, a Fairbanks No.2 but with Lillet in place of dry vermouth

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