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Old Etonian

Gin and Lillet with crème de noyaux and orange bitters — almond-floral, quinine-dry, faintly English. A Savoy nod to the famous school.

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Ingredients

• Gin — 30 ml
• Lillet Blanc — 30 ml
• Crème de noyaux — dash
• Orange Bitters — dash
• Orange peel

Preparation

1. Add gin, Lillet, crème de noyaux and orange bitters to a shaker with ice.
2. Shake until well chilled.
3. Strain into a chilled cocktail glass.
4. Express orange peel over the drink and garnish.

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