Claridge cocktail
Enjoy a touch of class with the Claridge.
This cocktail dates back to the classic era of drinks, appearing in the Savoy Cocktail Book of 1930. A bit of a surprise considering Claridge’s was a rival hotel. However, Shaken: the Magazine cites an earlier creation date that was at neither London location, instead pointing to the Claridge’s in Paris along the Champs-Elysées.
The subtle apricot and citrus flavors blend together beautifully with the gin and vermouth, providing a bit of sweet without being overpowering. Definitely a sophisticated drink for discriminating palates. It would be worth experimenting with different brands of the ingredients (particularly the gin and vermouth) to find the balance that perfectly suits your tastes.
What you’ll need: Gin, Dry Vermouth, Apricot Brandy and Triple Sec (or Cointreau)
In a shaker over cubed ice, pour in 3/4 ounce each of gin and dry vermouth. Add in 1/2 each of apricot brandy and triple sec (or cointreau). Stir and then strain into your cocktail glass of choice. No garnish, although some recipes will add a lemon twist.
How I like it: One small cube of ice works to add a touch of chill to this cocktail. I stuck with the proportions appearing in the 1964 edition of Old Mr. Boston De Luxe Official Bartender’s Guide, when drinks were a precise art in a smaller serving than today’s jumbo sizes. Obviously I didn’t use the garnish. This drink works well all on its own. For the gin, I used Bombay Sapphire, and the Dry Vermouth was Martini & Rossi Extra Dry.
Drink responsibly!
