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Claridge

Classic/vintage · Modern

4.0 87 ratings

Ingredients

1 oz Gin
1 oz Dry vermouth
1/3 oz Triple sec
1/3 oz Apricot liqueur
3 drop Saline solution 4:1

How to make

Serve in a nick & nora glass

Prepare

  1. 1 Select and pre-chill a NICK & NORA GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 SHAKE or STIR all ingredients with ice.
  2. 4 STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour profile

22.7% alc./vol. · 1.4 standard drinks · 146 calories

History

Gin provides strength, vermouth dryness and liqueur sweetness - a balanced combination.

The initial publication of this cocktail occurred in Harry McElhone's 1922 volume, Harry's ABC of Mixing Cocktails. The recipe within this book is credited to "Leon, Bartender, Claridge's Hotel, Champs-Elysées, Paris." This recipe subsequently appeared in Harry Craddock's 1930 work, The Savoy Cocktail Book. The Claridge Cocktail recipe, as presented by Leon, is as follows: Claridge Cocktail. 1/3 French vermouth, 1/3 Gin, 1/6 Apricot Brandy, 1/6 Cointreau. Shake well and strain into cocktail glass. (Recipe by Leon, Bartender, Claridge's Hotel, Champs-Elysées, Paris. The same formulation for the CLARIDGE COCKTAIL is also found: CLARIDGE COCKTAIL. 1/3 Dry Gin. 1/3 French Vermouth. 1/6 Apricot Brandy. 1/6 Cointreau. Shake well and strain into cocktail glass.