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Old Etonian Spritz

Photo: Coral Von Zumwalt; Styling: Jeanne Kelley
Total time 5 mins
Yield Makes 1
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.


  • 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

Nutrition Information

  • calories 217
  • caloriesfromfat 0.0 %
  • protein 0.0 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 12 g
  • fiber 0.0 g
  • sodium 0.9 mg
  • cholesterol 0.0 mg

How to Make It

  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.

  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.

  3. Note: Nutritional analysis is per cocktail.