- 1/4 ounce apricot Eau-de-vie mixed with 1 1/2 teaspoons sugar, or 1/2 ounce Apricot brandy
- 2 dashes of orange bitters
- Juice of 1/2 large orange
- 3 ounces chilled Champagne
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the Champagne and shake well. Strain into a chilled flute and top with the Champagne.
Contributed By Marian Beke Photo Published