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Madison Fizz

Provided by: Mixologist Audrey Saunders
Served at: Bemelmans Bar

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3/4 ounce lemon juice
3/4 ounce simple syrup (recipe below)
1/2 ounce Marie Brizard apricot liqueur
1 ounce Bombay gin
1 1/2 to 2 ounces champagne

Mint sprig or slice of apricot


Add the lemon juice, syrup, apricot liqueur, and gin to a shaker filled with ice. Shake well, and strain into a glass filled with ice. Top with champagne, stir gently, and garnish with mint or sliced apricot.

To Make Simple Syrup
Combine 1 cup granulated sugar and 1 cup water in a saucepan. Bring the mixture to a boil for a few seconds. Set aside to cool.

(Published 2002)

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