Garnish:
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.
Review:
Depending on how sweet or tart your sloe gin is, you may want to add 5ml (1/6oz) sugar syrup.
History:
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 CHAPLIN
Albert Stevens Crockett, 1935
One-third Lime Juice
One-third Sloe Gin
One-third Apricot Brandy
Alcohol content:
- 0.7 standard drinks
- 13.11% alc./vol. (26.22° proof)
- 10.2 grams of pure alcohol
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