Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
1 1/2 fl oz | Hayman's London Dry Gin |
5/12 fl oz | Kina aromatised wine |
1/3 fl oz | Lillet Blanc (or other aromatized wine) |
1/3 fl oz | Luxardo Apricot Albicocca Liqueur |
1/3 fl oz | Orange juice (freshly squeezed) |
Read about cocktail measures and measuring.

AKA:
Charles Lindbergh
Review:
Gin-laced with zesty citrus and rich apricot but made special and balanced by subtle quinine bitterness.
History:
Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book. Craddock's recipe calls for two now defunct products, Kina Lillet (a quinquina) and Pricota (a British-made apricot liqueur).
CHARLIE LINDBERGH COCKTAIL.
Harry Craddock, 1930
2 Dashes Orange Juice.
2 Dashes Pricota.
½ Kina Lillet.
½ Plymouth Gin.
Shake well and strain into cocktail glass. Squeeze lemon peel on top.
Nutrition:
One serving of Charlie Lindbergh contains 156 calories.
Alcohol content:
- 1.5 standard drinks
- 23.54% alc./vol. (47.08° proof)
- 20.6 grams of pure alcohol
Join the Discussion
... comment(s) for Charlie Lindbergh
You must log in to your account to make a comment.