Name: Charlie Lindbergh
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 12.5 ml Blanc quinquina/kina; 10 ml Aromatized wine; 10 ml Apricot liqueur; 10 ml Orange juice

Charlie Lindbergh
Jump to

Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
0.42 oz	Blanc quinquina/kina (e.g. Mattei Cap Corse, Bonal or Kina L'Aér
¹⁄₃ oz	Aromatized wine (e.g. Lillet Blanc)
¹⁄₃ oz	Luxardo Apricot Albicocca Liqueur
¹⁄₃ oz	Orange juice (freshly squeezed)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Gin-laced with zesty citrus and rich apricot but made special and balanced by subtle quinine bitterness.

View readers' comments

AKA: Charles Lindbergh

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.
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.
Harry Craddock, 1930

More cocktails by Harry Craddock

Nutrition:

One serving of Charlie Lindbergh contains 159 calories

Alcohol content:

1.3 standard drinks
21.46% alc./vol. (21.46° proof)
18.8 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.

Join the discussion

Showing 4 comments for Charlie Lindbergh.
See discussion in the Forum

Please log in to make a comment

Calvin Grant

23rd June at 02:26

Thoroughly enjoyed this with Kina L'Aero d'Or and Lillet Blanc, Rothman & Winter Orchard Apricot. Just tried again with Bonal/Lillet and Chris' specs. Fantastic! Do try.

John CARR

30th May at 16:38

Revisiting and this is really superb. Echoing Chris’ comment below, folks are really missing out here! The touch of fresh orange juice underpinned by the richness of the apricot liqueur, balanced by the astringency and bitterness of the kinas. I give this five stars - it’s got the magic that makes a cocktail disappear in a few swallows!

Calvin Grant

22nd June at 04:00

Same here, fantastic. Cocchi or Lillet? What did you use?

2 replies

John CARR

29th September 2024 at 15:24

Very pleasant indeed. I love exploring these vintage recipes. I feel immediately transported back in time to a different age. Had to do quite a bit of tweaking as only had the tail ends of orange and home grown Meyer lemons (hybrid orange/lemon variety) but I think it came out pretty well in the end. Added a dash of peach bitters for extra perk. One for the album.

John CARR

29th September 2024 at 15:26

A dash of absinthe and we’ll be in corpse reviver territory.

Chris Brislawn

2nd February 2024 at 18:20

Looks pretty sweet as written so I increased the gin to 1.75 oz and the L'Aero d'Or to 1/2 oz for a little more bitterness, other ingredients unchanged. The apricot stays in the background but adds richness to balance the acidity and the bitter ingredients. Thanks for modernizing Craddock's old recipe; I'm surprised this one hasn't gotten more reviews.

Calvin Grant

22nd June at 03:26

Indeed, next time I'll bump up the gin. If I may ask, what did you use for the kinas?

See discussion in the Forum