Claridge Cocktail

Pro tips

• Chill your coupe or cocktail glass in the freezer for 5 minutes before serving to keep the drink cold without dilution.
• Stir ingredients with ice for 10–15 seconds (not shaken) to preserve the smooth texture and prevent over-aeration.
• Use fresh, quality dry vermouth; once opened, store in the refrigerator and replace every 2–3 months to avoid oxidation and flat flavor.

Substitutions

• Apricot-flavored brandy → peach schnapps or Cointreau (alters fruit profile but maintains balance)
• Dry vermouth → Dolin vermouth (lighter, slightly sweeter alternative)

Equipment

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

What type of gin works best for a Claridge cocktail?

London Dry gin is traditional and recommended, as its botanicals complement the herbal vermouth and fruit liqueurs without overpowering them.

Can I make a Claridge cocktail without apricot brandy?

Yes. Peach schnapps or Cointreau can substitute, though apricot brandy provides the signature flavor profile of this classic cocktail.

Is the Claridge served up or on the rocks?

Traditionally served up (chilled and strained) in a coupe or cocktail glass, without ice, in the classic 1920s style.

How do I balance the sweetness in a Claridge?

Use quality dry vermouth and go lighter on triple sec (1/4 oz is standard); adjust to taste by reducing triple sec or increasing vermouth for less sweetness.