Valencia Cocktail No. 2

Difford's Guide
User Rating (5 ratings)

Serve in a

Coupe glass

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
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Review:

Aromatic and fruity - makes Bucks Fizz look a tad sad.

Variant:

Valencia No. 1

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book.

VALENCIA COCKTAIL. (No. 2.)
4 Dashes Orange Bitters.
1/3 Orange Juice.
2/3 Apricot Brandy.
Shake well, strain into medium sized glass, and fill with Champagne.

Harry Craddock, 1930

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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
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