Garnish:
Orange zest twist
How to make:
SHAKE first 3 ingredients with ice and strain into chilled glass. TOP with sparkling wine.
| 1 1/2 fl oz | Giffard Abricot du Roussillon liqueur |
| 3/4 fl oz | Orange juice (freshly squeezed) |
| 4 dash | Orange Bitters by Angostura (optional) |
| 1 1/2 fl oz | Brut champagne or sparkling wine |
Read about cocktail measures and measuring.
Review:
Aromatic and fruity - makes Bucks Fizz look a tad sad.
Variant:
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.
VALENCIA COCKTAIL. (No. 2.)
Harry Craddock, 1930
4 Dashes Orange Bitters.
1/3 Orange Juice.
2/3 Apricot Brandy.
Shake well, strain into medium sized glass, and fill with Champagne.
Nutrition:
One serving of Valencia Cocktail No. 2 contains 134 calories.
Alcohol content:
- 1 standard drinks
- 12.05% alc./vol. (24.1° proof)
- 13.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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