The Chef
AUDREY SAUNDERS of Bemelmans Bar at the Carlyle Hotel

Servings
One drink

Ingredients
3/4 ounce lemon juice
3/4 ounce simple syrup (recipe below)
1/2 ounce Marie Brizard apricot liqueur
1 ounce Bombay gin
1 and 1/2 to 2 ounces champagne
Garnish: Mint sprig or slice of apricot

Mixing Instructions
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.