Name: Frankenjack
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Gin; 45 ml Dry vermouth; 15 ml Triple sec; 15 ml Apricot liqueur

Frankenjack
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Hayman's London Dry Gin
1 ¹⁄₂ oz	Strucchi Dry Vermouth
¹⁄₂ oz	Cointreau triple sec liqueur
¹⁄₂ oz	Luxardo Apricot Albicocca Liqueur

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 - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Spirit-forward, fruity, dry and sophisticated.

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AKA: Frankenstein

Variant:

Identical to a Claridge Cocktail, an earlier reipe first published in Harry McElhone's 1922 book Harry's ABC of Mixing Cocktails and also featured in Craddock's 1930 The Savoy Cocktail Book.

History:

This cocktail is first published in Judge Jr.' 1928 book Here's How! (New & Revised Edition) where the recipe is credited to "the two proprietors of a very, very well-known Speakeasy in New York City." The same recipe is repeated in Harry Craddock's influential 1930 The Savoy Cocktail Book, and under the name "Frankenstein Cocktail" in the 1938 book The How and When by Hyman Gale & Gerald F. Marco.

The Frankenjack
Invented by the two proprietors of a very, very well-known Speakeasy in New York City.

1/3 Gordon water;
1/3 French vermouth;
1/6 apricot brandy;
1/6 Cointreau.

NOTE: In these days of bootleg liquor a night cap is apt to put a fellow to sleep for good.
Jacob Abraham Grohusko, Jack's Manual, 1910

THE FRANKENJACK COCKTAIL.
1/3 Gin.
1/3 French Vermouth.
1/6 Apricot Brandy.
1/6 Cointreau.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

Nutrition:

One serving of Frankenjack contains 220 calories

Alcohol content:

2.1 standard drinks
24.37% alc./vol. (24.37° proof)
29.2 grams of pure alcohol

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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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JediBartender

12th September 2024 at 04:06

It's the same recipe with Claridge Cocktail, I'm guessing that the amount of Apricot Brandy and Dry Vermouth should be changed with each other.

Simon Difford

12th September 2024 at 09:59

Many thanks for bringing this to my attention. I've linked the two recipes and added them to the history of each cocktail.

Herbert Brant

8th November 2022 at 19:43

Yes, this is a very stylish and sophisticated cocktail. The hint of fruit and sweet from the Cointreau and Brandy, in contrast to the dryness of the gin and vermouth, makes a lovely effect. Very satisfying.