Old Etonian Spritz
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.
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- 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
- 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.
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