Gin, stirred
Claridge
Barline 1,1,h,h,c
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 oz Gin
- 1 oz Dry vermouth
- 1/2 oz Apricot liqueur
- 1/2 oz Orange liqueur
Stir with ice until cold, then strain.
Coupe.
Taste
Equal ounces of gin and dry vermouth, then a half ounce each of apricot liqueur and orange liqueur, so the two liqueurs together match the gin. Stone fruit and candied peel sit against a dry wine cut. Stirred, coupe, no twist on the menu. Apricot and orange on a wet Martini.
History
Harry MacElhone prints the Claridge in 1922 Harry's ABC of Mixing Cocktails, credited to Leon, bartender at Claridge's Hotel on the Champs-Elysees in Paris: one-third gin, one-third French vermouth, one-sixth apricot brandy, one-sixth Cointreau. Harry Craddock repeats the formula in The Savoy Cocktail Book in 1930, and prints the same measures again as the Frankenjack. The London hotel of the same name is a later guess; Leon's Paris house is the one in the book. This menu keeps equal gin and dry vermouth and a half ounce of each liqueur, stirred, coupe.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Burnt Fuselagecognac for gin
- Newarkapple brandy and sweet vermouth for gin and dry vermouth
- Villa Straylightwith absinthe
- Dry Orange Martiniwithout apricot liqueur
- Olivetteelderflower liqueur for apricot liqueur and orange liqueur
- Telling Phoebescotch and sweet vermouth for gin and dry vermouth
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.