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.
Sunset SEPTEMBER 2012
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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