Categories: Beverages, Brunch, June2011

Ingredients

• 3 ounces (6 tablespoons) Lillet Blanc, very cold
• 3 ounces (6 tablespoons) Sancerre wine, very cold
• 1 (2-inch by 1/2-inch) strip orange peel, white pith removed
• Ice
• 1 white peach, sliced, for garnish

Directions

1. Combine the very cold Lillet Blanc and Sancerre in a large chilled wine goblet. Flame the orange rind over the glass. Cook’s Note: Squeeze the rind next to a match and the oil will spray out and ignite. That burnt residue of orange oil will flavor the cocktail. Drop the rind into the glass. Add ice and garnish with peach slices.

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