Skewered tinned apricot half
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
|3/4 fl oz||Luxardo Apricot Albicocca Liqueur|
|3/4 fl oz||Hayman's Sloe Gin|
|3/4 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Chilled water|
Read about cocktail measures and measuring.
Depending on how sweet or tart your sloe gin is, you may want to add 5ml (1/6oz) sugar syrup.
Created thanks to a comment by Brandon John, a Discerning Drinker on our Charlie Chaplin cocktail page saying, "Some joints make this with lemon, which I prefer. The lime tends to overpower it a bit." A Charlie Chaplin should be made with lime, at least according the recipe first specified in Albert Stevens Crockett's 1935 The Old Waldorf-Astoria Bar Book. However, it could very well be the best or "right" way to make a Charlie Chaplin, so a Right Charlie.
CHARLIE CHAPLINAlbert Stevens Crockett, 1935
One-third Lime Juice
One-third Sloe Gin
One-third Apricot Brandy