Lillet

Lillet is a French aperitif that has been produced since 1872 in the town of Podensac, France, just south of Bordeaux. Lillet is based on Bordeaux wine that has been both aromatized (flavored with herbs) and fortified (strengthened with distilled spirits).  Lillet is made with the typical grape varieties of the region: Sauvignon Blanc, Semillon and Muscadelle for the Blanc; Merlot and Cabernet Sauvignon for the Rouge and Rosé.
Lillet is approximately 85% wine, sweetened and fortified with various citrus liqueurs, flavored with orange peel, and aged in French oak barrels. Lillet also includes Cinchona bark from Peru, the “secret ingredient” that contains quinine, as is used in tonic water, thus making Lillet a “cousin” of Vermouth and technically an aperitif known as a quinquina.  Lillet actually contains very little quinine, and no other botanical flavorings besides citrus fruit, making it one of the mildest quinquinas in terms of both botanicals and flavor.

Twentieth Century

1½ shots gin
½ shot Lillet Blanc
½ shot lemon juice
¼ shot crème de cacao (light)
Shake well with ice, fine strain in to a cocktail glass with lemon twist for garnish.
The lemon juice and Lillet combine well to produce an interesting, refreshing flavour, with the subtle cocoa flavour of the crème de cacao mixing in nicely.
Honestly, if you don’t own Lillet it’s worth buying it just to make yourself a Twentieth Century.