Claridge
Gin and dry vermouth sweetened with apricot and orange liqueurs. A Savoy-era drink named after the London hotel.
Stirred · Coupe · Medium · about 3 minutes · about 25% ABV
Ingredients
- 30 ml Gin
- 30 ml Dry vermouth
- 15 ml Apricot brandy liqueur
- 15 ml Triple sec / Cointreau
- Lemon twist (garnish)
Method
- Chill the glass
- Pour 30 ml gin into the mixing glass
- Pour 30 ml dry vermouth into the mixing glass
- Pour 15 ml apricot brandy liqueur into the mixing glass
- Pour 15 ml Triple sec / Cointreau into the mixing glass
- Add ice
- Stir
- Strain
- Garnish
Tip
Stir well. It needs the dilution to soften the two liqueurs.
About the Claridge
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Claridge FAQ
What's in a Claridge?
30 ml gin, 30 ml dry vermouth, 15 ml apricot brandy liqueur, 15 ml triple sec / cointreau, garnished with lemon twist.
How strong is a Claridge?
About 25% ABV once mixed with ice, which is 2.1 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Claridge?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Claridge in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
