Serve in a
Flute glassGarnish:
Orange zest twist
How to make:
POUR first three ingredients into chilled glass. TOP with champagne.
| 1⁄2 fl oz | Giffard Abricot du Roussillon |
| 1⁄4 fl oz | Freshly squeezed orange juice |
| 4 dash | Angostura Orange Bitters (optional) |
| Top up with | Brut Champagne |
Comment:
Floral and fruity - makes Bucks Fizz look a tad sad.
About:
Adapted from the Valencia Cocktail No. 2 in Harry Craddock's 1930 The Savoy Cocktail Book.
