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The Royal

Served at: Café Kristall

Photo by Danny Kim
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1 ounce orange elixir (recipe below)
1 ounce lime juice
1 ounce simple syrup
Dry sparkling wine (preferably Szigeti Grunter Veltliner)


In a mixing glass, combine orange elixir (recipe follows) and lime juice and simple syrup. Stir with ice and strain into a Champagne flute. Top with dry sparkling wine, and garnish with a piece of orange from the elixir.

Orange elixir: Remove the rind from 1 orange, and cut orange segments into small pieces. In an airtight container, combine the orange pieces, 2 cups Combier, and 6–7 dashes orange bitters. Let steep, covered, for two days at room temperature. Strain and chill, reserving orange pieces in a separate container.
(Published 2011)

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