The Valencia


  • 2 oz apricot brandy
  • 1 oz freshly squeezed orange juice
  • 3 dashes orange bitters (AJ uses Gary Regan's Orange Bitters No. 6)
  • chilled champagne (or sparkling wine)
  • ice cubes
  • orange twist for garnish


  1. Fill a mixing glass or cocktail shaker halfway full with ice cubes.  Add the apricot brandy, orange juice, and orange bitters.  Stir well with a long spoon
  2. Strain the mixture into a champagne flute.  Top with champagne and stir once more
  3. Garnish with an orange twist