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.

How to Make It

Step 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

*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

Note: Nutritional analysis is per cocktail.

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

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