Valencia II

from The Craft of the Cocktail

  • .5 ounce Apricot Brandy
  • 1 ounce Orange Juice
  • 2 dashes Orange Bitters
  • Champagne Champagne
  • Flamed Orange Peel (Garnish)

Shake the first three ingredients with ice and strain into a chilled champagne flute. Top with Champagne. Garnish with the flamed orange peel.

At the Roosevelt Hotel in Hollywood in the thirties, there was a variation on the Valentia Martini that is wonderful. Here it is.