We separated lillet. We ended up with an incredible essence and a floral alcoholic distillate. I was after the essence. The distillate showed promise. We took sliced rhubarb and added it to the distillate. After 24 hours, the rhubarb had whitened. The lillet had blushed and picked up a new perfume. We strained out the rhubarb and repeated the process twice more. Now we have a rhubarb lillet and the essence of lillet. We found that flavor seems to transfer faster and more efficiently in the alcoholic distillate. We have the opportunity to use them individually or put them back together. What’s more interesting is seasoning the rhubarb lillet with the essence and vice versa.
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