Old Etonian Spritz
Photo: Coral Von Zumwalt; Styling: Jeanne Kelley
Brandon Boudet, chef at Dominick's, Little Dom's, the 101 Coffee Shop, and Tom Bergin's (all in Los Angeles), came up with this refreshing twist on a classic Old Etonian cocktail: He tops it up with club soda instead of serving it neat. It's one of his favorite ways to enjoy Lillet, the French aperitif.
How to Make It
Step 1
1
Shake gin, Lillet, orange bitters, and Noyau de Poissy in a cocktail shaker filled with ice. Strain into a tall, ice-filled glass, top up with club soda, and garnish with nectarine slices and orange peel.
Step 2
2
*Find Lillet Blanc and Noyau de Poissy (an apricot-kernel liqueur that tastes like almonds) or crème de noyaux (an almond-flavored cream liqueur) at well-stocked liquor stores.
Step 3
3
Note: Nutritional analysis is per cocktail.
Ingredients
1.5 ounces (3 tbsp.) gin, such as Broker's London Dry Gin
1.5 ounces (3 tbsp.) Lillet Blanc*
3 or 4 dashes orange bitters
2 teaspoons Noyau de Poissy* or crème de noyaux*
Club soda
Nectarine or apricot slices
Large orange peel twist
Directions
Step 1
1
Shake gin, Lillet, orange bitters, and Noyau de Poissy in a cocktail shaker filled with ice. Strain into a tall, ice-filled glass, top up with club soda, and garnish with nectarine slices and orange peel.
Step 2
2
*Find Lillet Blanc and Noyau de Poissy (an apricot-kernel liqueur that tastes like almonds) or crème de noyaux (an almond-flavored cream liqueur) at well-stocked liquor stores.
Step 3
3
Note: Nutritional analysis is per cocktail.
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