Garnish:
Apricot wedge
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 3/4 fl oz | Giffard Abricot du Roussillon |
| 3/4 fl oz | Rutte Sloe Gin |
| 3/4 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
Dilution is key to this fruity bittersweet cocktail, hence the possible need to add some water depending on your ice.
History:
Created and originally served at New York's old Waldorf-Astoria prior to 1920. This recipe is adapted from Albert Stevens Crockett's 1935 The Old Waldorf-Astoria Bar Book. The drink is named after Sir Charles Spencer 'Charlie' Chaplin (1889-1977), the English slapstick comic actor of the silent film era, who was at the height of his career when this eponymous cocktail was created.
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