Claridge Cocktail

Pro tips

• Use London Dry style gin for crisp botanical balance; avoid heavily juniper-forward varieties that will overpower the apricot brandy.
• Stir (don't shake) with fresh ice for 30 seconds to achieve proper temperature and dilution without bruising the spirits.
• Chill your glassware beforehand—a cold glass keeps the cocktail smooth longer.
• Measure precisely using a jigger; the 3/4 oz proportions are balanced and small—accuracy matters.

Substitutions

• Dry Vermouth → Blanc Vermouth (adds slight sweetness; use 1/2 oz to avoid imbalance)
• Apricot-Flavored Brandy → Peach Schnapps (similar sweetness and fruit character)
• Triple Sec → Cointreau (premium orange liqueur; flavor will be richer)

Equipment

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

What's the difference between the Claridge and a Martini?

The Claridge uses equal parts gin and dry vermouth plus apricot brandy and triple sec, making it fruitier and sweeter than a traditional Martini, which relies on gin and vermouth alone.

Should a Claridge be stirred or shaken?

Stir the Claridge with ice for 30 seconds, then strain into a coupe or cocktail glass to maintain clarity and proper dilution.

Can I make a Claridge without apricot brandy?

Yes—substitute peach schnapps or use an extra 1/2 oz of triple sec, though the signature apricot note will be lost.

What's the best garnish for a Claridge?

A lemon twist or cherry works well; the citrus complements the vermouth and apricot flavors without overpowering.