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.


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


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


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.


Brandon Boudet,

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

September 2012
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