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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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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