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 | Blanc quinquina/kina (e.g. Mattei Cap Corse or Kina L'Aéro d'Or) |
| 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 159 calories.
Alcohol content:
- 1.5 standard drinks
- 23.54% alc./vol. (47.08° proof)
- 20.6 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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