The Spiced Lily Cocktail is a twist on the classic White Lily Cocktail, which is traditionally made with white rum, gin, and cointreau/triple sec. Some recipes call for absinthe or pernod, and others anisette, a sweeter anise flavored liqueur. My spicy version uses spiced rum and anisette, giving it a golden color and sweet and sassy flavor.

A Spicy version of the White Lily Cocktail

Classic cocktails like this are meant for sipping slowly. This is a strong one! I love the the orange notes and spice from the rum and anisette.

A 3 oz cocktail glass will work perfectly. I love vintage cocktail glasses. They have such pretty details, like the starbursts on these vintage glasses. Estate sales are often an easy way to inexpensively start a collection, and I often find bargains on small sets at antique stores. Do you collect vintage glasses or barware? Tell me about your collection!

My Trader Vic’s Bartender’s Guide from 1948 has two versions of the Lily using pernod and absinthe. My Old Mr. Boston Bartender’s Guide uses anisette, which is sweeter and a little lower in alcohol content. I think the sweetness of anisette is really nice in this drink. Although I hate a cloyingly sweet cocktail, a little sweetness gives it some balance and pairs nicely with the orange flavor in the triple sec.

Interested in trying other cocktails with anisette? Try the Dream Cocktail with brandy, curacao, and anisette. Orange flavors pair so nicely with anise liqueurs don’t you think? A few dashes of orange bitters would also be nice in the Spiced Lily Cocktail.

Did you try the recipe? Please let me know what you think! Tag me on Instagram @untwistedvintagevintage, and leave a comment below. I’d love to hear what you think about the twist on the White Lily Cocktail. Cheers!

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