Valencia

• Ice
• 1/4 ounce apricot Eau-de-vie mixed with 1 1/2 teaspoons sugar, or 1/2 ounce Apricot brandy
• 2 dashes of orange bitters
• Juice of 1/2 large orange
• 3 ounces chilled Champagne

1. Fill a cocktail shaker with ice.
2. Add all of the remaining ingredients except the Champagne and shake well.
3. Strain into a chilled flute and top with the Champagne.

sugar, orange bitters, orange, champagne

Taken from www.foodandwine.com/recipes/valencia-cocktails-2010 (may not work)