Claridge Cocktail

Pro tips

• Chill your mixing glass and serving glass with ice water before starting to ensure the finished drink stays cold without over-dilution.
• Measure ingredients precisely using a jigger—this ratio-driven cocktail relies on balance between gin, vermouth, apricot brandy, and triple sec.
• Stir with large ice cubes or one large format cube for 10–15 seconds until the outside of the mixing glass frosts, signaling proper dilution and chill.
• Use fresh dry vermouth opened within 2–3 months; oxidized vermouth will muddy the delicate fruit and botanical flavors.

Substitutions

• Dry Vermouth → Blanc vermouth (adds slight sweetness and herbalism)
• Apricot Brandy → Peach schnapps or peach brandy (shifts flavor toward stone fruit, slightly lighter)
• Triple Sec → Cointreau or other orange liqueur (higher quality, smoother orange note)

Equipment

cocktail mixing glass · bar spoon · jigger · strainer · chilled coupe or cocktail glass

What type of gin should I use for a Claridge cocktail?

Use a London Dry style gin with pronounced juniper and botanicals. Old Mr. Boston Dry Gin is traditional, but any dry gin with good body works well.

Can I make a Claridge cocktail without apricot brandy?

Yes. Substitute with peach schnapps or another fruit brandy, though this changes the flavor profile slightly. Apricot brandy is preferred for authenticity.

Should a Claridge be stirred or shaken?

Stir this cocktail with ice in a mixing glass, then strain into a chilled coupe or cocktail glass to preserve clarity and prevent dilution.

What is the best temperature to serve a Claridge cocktail?

Serve ice-cold in a pre-chilled glass. Proper chilling brings out the balanced flavors and creates a smooth drinking experience.