Name: Charlie Pie
Total time: 3 min
Cuisine: Cocktail
Ingredients: 40 ml Gin; 30 ml Rosso/sweet vermouth; 10 ml Red bitter liqueur; 5 ml Chilled water; 2 drop Saline solution 4:1

Charlie Pie
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Serve in a Nick & Nora glass

Ingredients:
1 ¹⁄₃ oz	Hayman's London Dry Gin
1 oz	Strucchi Rosso Vermouth
¹⁄₃ oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₆ oz	Chilled water omit if using wet ice
2 drop	Saline solution 4:1 (20g sea salt to 80g water)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A small and elegant Negroni variation, served straight-up which benefits from a splash more than dilution than stirring with good ice delivers.

View readers' comments

Variant:

Negroni variations and riffs

History:

Adapted from a recipe in the 1929 book Cocktails de Paris with the signature beneath attributing its creation to Lucien Gaudin.

Gaudin, an Olympic gold medal-winning French fencer, was a regular customer at a Parian bar called the Le Chevel Pie where a bartender named Charlie created a competition-winning cocktail named Lucien Gaudin in honour of his sporting customer. (Also recorded in Cocktails de Paris). It's surmised that Lucien Gaudin named this cocktail in humorous tribute to 'Charlie', that bartender at Le Chevel Pie.

Charlie Pie
1/2 Gordon Gin
3/8 Vermouth italien
1/8 Campari
Cocktails de Paris, 1929

Nutrition:

One serving of Charlie Pie contains 157 calories

Alcohol content:

1.3 standard drinks
22.02% alc./vol. (22.02° proof)
18.7 grams of pure alcohol

More Aperitivo/aperitif cocktails
More Bittersweet (e.g. Negroni) cocktails

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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Simon Sedgley

18th December 2024 at 15:51

A Negroni is a Negroni...love it or leave it. We love it. This cocktail strikes us as a misguided concession to someone who probably wants to be sipping something else.

John CARR

31st January at 13:42

Surely the point is that this arose independently and that great minds think alike… it’s great variation on the ingredient combination imo. Negroni is popular in significant part to the ease of remembering the recipe, rather than it being the ideal balance of flavours. And the bijou size here creates a different way of thinking about the same materials. Having said all that and finished that drink, I now feel like a negroni 😜. I quite like 45, 22.5, 30 recipe suffrage by one of the other DDDs (Diffords Discerning Drinkers), whose name sadly escaped me. Cheers!

1 reply

John CARR

6th October 2024 at 12:47

A couple of drops of chocolate bitters also worked really well here, especially as my sweet vermouth was slightly past its best. Worked beautifully with the saline.

Fredrik Rosin

8th October 2024 at 17:33

Chocolate bitters, is that the same as mole bitters? And would it be possible to diy it by adding cacao nibs to a regular Angostura bitters?

2 replies

John CARR

6th October 2024 at 12:52

… heading into Jaffa territory..

John CARR

5th October 2024 at 13:54

My new favourite negroni. Already made it several times via the Early access feature. Tried various combinations including split cocchi vermouth Di Torino and dopo Teatro. Very very tasty indeed. Love the hint of saline too.