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.

Yield: Makes 1
Total:
Recipe from Sunset

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Recipe Time

Total: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 0.0%
  • Protein: 0.0g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 12g
  • Fiber: 0.0g
  • Sodium: 0.9mg
  • Cholesterol: 0.0mg

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

  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.
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