Name: Claudine cocktail
Total time: 2 min
Cuisine: Cocktail
Ingredients: 40 ml Armagnac brandy; 10 ml Dry vermouth; 10 ml Rosso/sweet vermouth; 10 ml Byrrh; 1 dash Orange bitters

Claudine cocktail
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₃ oz	Armagnac brandy
¹⁄₃ oz	Strucchi Dry Vermouth
¹⁄₃ oz	Strucchi Rosso Vermouth
¹⁄₃ oz	Byrrh aperitif aromatised wine
1 dash	Orange Bitters by Angostura

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe 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:

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

Review:

Dry and aromatic, the combination of Byrrh and armagnac reveals interesting favours of dried apricot and chocolate.

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History:

Created in 2015 by Matteo Malisan at 69 Colebrooke Row, London, England.

Nutrition:

One serving of Claudine cocktail contains 127 calories

Alcohol content:

1.2 standard drinks
23.84% alc./vol. (23.84° proof)
16.8 grams of pure alcohol

More Aperitivo/aperitif 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.