INGREDIENTS
1 Tbsp. hot water
1 Tbsp. sugar
2 oz. Lillet Blanc
1 oz. blood orange juice
1 oz. Hendricks or Nolet’s gin
2 oz. Champagne
2 blood orange peels, for garnish
PREPARATION
• In a small bowl, make a simple syrup by combining the hot water and sugar, stirring until the sugar is dissolved.
• In large mixing glass, add 4 to 5 ice cubes, the Lillet, blood orange juice, gin and œ ounce simple syrup. Strain into 2 Champagne flutes, top each with 1 ounce Champagne and garnish with a blood orange peel.
This article appears in January 2017.