Old Etonian Spritz

Old Etonian Spritz Recipe
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.

Yield:

Makes 1

Recipe from

Recipe Time

Total: 5 Minutes

Nutritional 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

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

Preparation

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.

*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.

Note: Nutritional analysis is per cocktail.

Note:

Brandon Boudet,

Dominick's, Little Dom's, the 101 Coffee Shop, and Tom Bergin's, all in Los Angeles,

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note