Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Rutte Dry Gin |
| 5/12 fl oz | Kina aromatised wine |
| 1/3 fl oz | Lillet Blanc (or other aromatized wine) |
| 1/3 fl oz | Giffard Abricot du Roussillon 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 Cocktail contains 156 calories.
Alcohol content:
- 1.5 standard drinks
- 23.82% alc./vol. (47.64° proof)
- 20.8 grams of pure alcohol
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