Cocktail
Claridge
How to make a Claridge cocktail - an elegant Parisian classic of gin, dry vermouth, apricot brandy and Cointreau. Fruity-dry and refined.
4 minPrep time
easyDifficulty
CoupeGlass
1Serving(s)
The Claridge is an elegant Parisian classic from the 1920s: gin and dry vermouth in equal parts, refined with apricot brandy and Cointreau. Fruity-dry and sophisticated, named after one of the most fashionable hotels in Paris.
Instructions
- Add gin, dry vermouth, apricot brandy and Cointreau to a shaker.
- Fill with ice cubes.
- Shake vigorously until the shaker frosts on the outside.
- Strain into a pre-chilled coupe.
- Garnish with an orange zest and serve.
Garnish: Orange zest
Pro tip: Use a high-quality apricot brandy with real fruit aroma - cheap versions taste artificial and drag the whole drink down.
Frequently asked questions
Where does the Claridge cocktail come from?
The drink is named after the elegant Hotel Claridge in Paris and stems from the cocktail culture of the 1920s.
How does the Claridge taste?
It is fruity-dry: gin and vermouth form a dry framework, while apricot and Cointreau contribute fruity sweetness.
Can I substitute the Cointreau?
Another orange liqueur such as triple sec works, but the Claridge comes out most balanced with Cointreau.
Ingredients
- Gin3 cl
- Dry vermouth (vermouth dry)3 cl
- Apricot brandy (apricot liqueur)1,5 cl
- Cointreau1,5 cl
- Orange zest1 piece
- Ice cubesas needed
