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Charlie Lindbergh
Gin-laced with zesty citrus and rich apricot but made special and balanced by subtle quinine bitterness
John CARR
2nd August at 15:22
Also great with blood orange juice - increased depth of flavour.
23rd June at 02:26
Thoroughly enjoyed this with Kina L'Aero d'Or and Lillet Blanc, Rothman & Winter Orchard Apricot. Just tried again with Bonal/Lillet and Chris' specs. Fantastic! Do try.
2nd August at 15:21
Did a comparison and sticking with the spec version for my taste. I feel like reflects more the DNA of the drink as fruity, vinous, aromatic and bittersweet. I feel like tastes have gone through an extended period of tending to the purist and austere - boozy and intense in the cocktail world; minimalist and brutalist in the art , architecture and design spheres. But are now swinging back to the playful and frivolous, a development I heartily support!
30th May at 16:38
Revisiting and this is really superb. Echoing Chris’ comment below, folks are really missing out here! The touch of fresh orange juice underpinned by the richness of the apricot liqueur, balanced by the astringency and bitterness of the kinas. I give this five stars - it’s got the magic that makes a cocktail disappear in a few swallows!
22nd June at 04:00
Same here, fantastic. Cocchi or Lillet? What did you use?
29th September 2024 at 15:24
Very pleasant indeed. I love exploring these vintage recipes. I feel immediately transported back in time to a different age. Had to do quite a bit of tweaking as only had the tail ends of orange and home grown Meyer lemons (hybrid orange/lemon variety) but I think it came out pretty well in the end. Added a dash of peach bitters for extra perk. One for the album.
29th September 2024 at 15:26
A dash of absinthe and we’ll be in corpse reviver territory.
2nd February 2024 at 18:20
Looks pretty sweet as written so I increased the gin to 1.75 oz and the L'Aero d'Or to 1/2 oz for a little more bitterness, other ingredients unchanged. The apricot stays in the background but adds richness to balance the acidity and the bitter ingredients. Thanks for modernizing Craddock's old recipe; I'm surprised this one hasn't gotten more reviews.
22nd June at 03:26
Indeed, next time I'll bump up the gin. If I may ask, what did you use for the kinas?