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Claridge Cocktail
Gin for strength, vermouth for dryness and liqueur to sweeten - a balanced combination
Max Pelui
31st October at 19:08
As ever one of many Diffordians without *all* the ingredients! Made one last night subbing the Apricot for home made Plum Brandy and it was indeed rather nice. But tonight a repeat, however, this time with some very pleasant Walnut liqueur I picked up in Grenoble over the summer and it makes for a rather lovely sipper for sure.
30th October at 17:32
A nice light drink which initially reminded us of an Alaskan cocktail, albeit much less intense. A good addition to our go-to cocktail list!
27th October at 19:46
Made a variation on this with cherry brandy liqueur and blood orange gin. Probably could have dropped the cherry liqueur to 7.5 ml, but otherwise an enjoyably balanced drink.
22nd September at 20:49
Nicer than I thought it would be. Dangerously close to the wash line though, carrying this up the stairs to bed was fraught with danger
14th September 2023 at 05:51
A fresh, fruit laced cocktail with a touch of complexity to make it not ‘just’ a simple fruit drink. Just what he intended I would suspect!
29th May 2023 at 11:50
Having found the original 2:2:1:1 recipe on several books, I tried those proportions. While the flavour is delicious, it is indeed too sweet. I should know by now that I had better trust Simon’s adaptations! Will try again with the 3:3:1:1 ratio.
10th June 2022 at 19:52
I keep coming back to this. I stir
21st May 2022 at 10:56
Any reason this cocktail warrants shaking? With these components, a stir works fine.
23rd May 2022 at 19:56
No reason other than Harry Craddock stipulating to shake. I've just tried both versions alongside each other and apart from the initial appearance (the shaken version soon clears), there is little to distinguish them. Modern bartending convention may dictate to stir but I'll continue to follow Craddock's instructions. That said, I've amended the above recipe to say shake or stir. As you say, stirring works just fine.