The Claridge Cocktail is a successful evolution of the Martini Cocktail and was created in the 1920s in Paris at the Claridge Hotel.
30 ml Rutte dry gin 30 ml Dolin Blanc vermouth 15 ml Morand apricotine 15 ml Combier triple sec
Preparation: Stirred.
Alternatively and currently preferred by us:
30 ml Finsbury 47 Gin 30 ml Routin Blanc Wermut 15 ml Hiebl Marille 15 ml Combier Triple Sec or Hiebl Bitterorangengeist
Preparation: 3 ice cubes, stirred for 15 seconds (45 times).
The Claridge Cocktail dates back to the 1920s. It was first published in “The Buckstone Book of Cocktails”, published in London in 1925. A year later, Harry McElhone states that the cocktail came from Leon, a bartender at the Claridge Hotel in Paris, located on the Avenue des Champs Élysées. In 1931, Dominique Migliorero is more specific and gives the last name of the bartender. It is Leon Ferrari from Paris.
Leon Ferrari
Both Leon Ferrari and Harry MeElhone took part in the first international cocktail championship for professional bartenders in 1929, which was held under the auspices of the magazine “La semaine à Paris”. On this occasion, Leon Ferrari is briefly presented in the magazine:
La semaine à Paris. No. 347, January 1929, page 56. Léon Ferrari. [1-57]
„léon ferrari (from the Guarani) While the cocktail was completely ignored by the French, Léon Ferrari – “Léon” for his ilk – had already become a shaker virtuoso in contact with the Americans and the English. Very well known among the elegant clientele of the big bars, we see him successively at the Casino Municipal de Nice, the Negresco, the Ruhl, the Royal, the Casino of Cannes and Enghien, then, back in Paris, we see him at Fouquet’s, the Volterra, the Napoleon and the Claridge. After years of hard work, he has managed to create his own independence and now he works at home in the bar “Guarani” in a simple and tasteful environment. The Guarani is the first South American restaurant in Paris and the meeting place for the South American colony as they walk through Paris. It is also a very select bar and the restaurant owner does not disdain to still shake there or prepare in the tumbler to offer you his latest creations: “El Gaucho”, the “Guarini”, the “Gabis-Flips”, etc., etc….“
– „léon ferrari (du Guarani) Alors que le cocktail était totalement ignoré des Français, Léon Ferrari – «Léon» pour ses familiers – au contact des Américans et des Anglais était déjà devenu un virtuose du shaker. Très connu par l’élégante clientèle des grands bars, nous le voyons passer successivement au Casino Municipal de Nice, au Negresco, au Ruhl, au Royal, au Casino de Cannes et d’Enghien, puis, revenu à Paris, nous de voyons au Fouquet’s, au Volterra, au Napoléon et au Claridge. Il a su se créer une indépendance après des années de travail acharné, et maintenant il opère chez lui au bar «Guarani», dans un cadre sobre et de bon goût. Guarani est le premier restaurant sud-américain de Paris et le rendez-vous de la colonie sud-américaine de passage à Paris. C’est aussi un bar très sélect et le patron ne dédaigne pas d’y manier encore shaker ou tumbler pour vous offrir ses dernières créations: «El Gaucho», le «guarini», le «Gabis-Flips», etc., etc…“[1-57]
Variants
It is interesting to note that the Claridge Hotel Cocktail, published in 1934, is something quite different, and probably belongs to London’s Claridge’s.
The Claridge Cocktail is sometimes also called the Frankenjack Cocktail. This also occurs for the first time in 1925 in the “Buckstone Book of Cocktails”. If one then considers the statement from 1928 by Judge Jr. according to which the Frankenjack Cocktail was invented by the two owners of a very well-known speakeasy bar in New York, one can assume that the same recipe was perhaps invented in parallel, and not simply copied and advertised under a different name.
It is even known as the Frankenstein Cocktail. It was first referred to as such in “The How and When” from 1938. Presumably they thought Frankenstein was a better name than Frankenjack and changed the name for that reason?
The Brandy Problem
The cocktail is a good example of what we call the brandy problem, namely: is a fruit eau de vie meant, or a brandy flavoured with apricots? Unfortunately, the English term “brandy” is not clear. So the recipes offer some room for interpretation. In this case, we chose Abricotine, a fruit eau de vie made from Valais apricots. With the Triple Sec, enough sweetness is added so that one should do without additional sugar with the apricot.
Sources
https://gallica.bnf.fr/ark:/12148/bpt6k54158135/f64.image.r=%22l%C3%A9on%20ferrari%22 La semaine à Paris. No. 347, January 1929. From page 46: le 1er championnat international de cocktail des barmen professionnels organisé sous le patronage de “la semaine à paris” le samedi 2 fevier de 17 à 19 heurs. Ab Seite 53: parmi les «as» du shaker.
Claridge Cocktail.
Historical recipes
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 18. Claridge Cocktail.
1/3 Gin, 1/3 French Vermouth, 1/6 Apricot Brandy, 1/6 Cointreau. Shake and strain.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 29. Frankenjack Cocktail.
1/3 Gin, 1/3 French Vermouth, 1/6 Cointreau, 1/6 Apricot Brandy. Shake and strain.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 32. Claridge Cocktail.
1/3 French Vermouth, 1/3 Gin, 1/6 Apricot Brandy, 1/6 Cointreau. Shake well and strain into cocktail glass. (Recipe by Leon Bartender, Claridge Hotel, Champs Elysées. Paris.)
1927 Harry McElhone: Barflies and Cocktails. Seite 18. Claridge Cocktail.
1/3 French Vermouth, 1/3 Gin, 1/3 Apricot Brandy, 1/6 Cointreau. Shake well and strain inro cocktail glass. (Recipe by Leon, Bartender, Claridge’s Hotel, Champs-Ely- sees, Paris.)
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 26. Claridge Cocktail.
1928 Judge Jr.: Here’s How. Seite 47. Frankenjack Cocktail.
INVENTED by the two proprietors of a very, very well-known Speakeasy in New York City. 1/3 Gordon water; 1/3 French vermouth; 1/6 apricot brandy; 1/6 Cointreau.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 29. Claridge.
2 parts Dry Gin 2 parts French Vermouth 1 part Cointreau 1 part Apricot Brandy.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 47. Claridge Cocktail.
1/3 Dry Gin. 1/3 French Vermouth. 1/6 Apricot Brandy. 1/6 Cointreau. Shake well and strain into cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 73. Frankenjack Cocktail.
1/3 Gin. 1/3 French Vermouth. 1/6 Apricot Brandy. 1/6 Cointreau. Shake well and strain into cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 32. Claridge Cocktail.
1/3 French Vermouth, 1/3 Gin, 1/6 Apricot Brandy, 1/6 Cointreau. Shake well and strain in to cocktail glass. (Recipe by Leon, Bartender, Claridge Hotel, Champs Elysées, Paris.)
1931 Dominique Migliorero: L’Art du Shaker. Seite 18. Claridge Cocktail.
1932 James A. Wiley: The Art of Mixing. Seite 10. Claridge Cocktail.
Slip 1/3 French Vermouth, 1/3 Gin, 1/6 Apricot Brandy, 1/6 Cointreau into the shaker with ice. Give the business a sleigh ride, strain and guzzle.
1932 Jimmy: The Green Cocktail Book. Seite 29. Clardige.
2 parts Dry Gin 2 parts French Vermouth 1 part Cointreau 1 part Apricot Brandy
1933 Anonymus: Bottoms Up! Claridge Cocktail.
1. One third dry Gin.* 2. One third French Vermouth. 3. One sixth Apricot Brandy. 4. One sixth Cointreau. Cocktail glass. Shake. Strain. * Use London Dry Gin.
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 13. Claridge Cocktail.
1/3 Dry Gin 1/3 French Vermouth 1/6 Apricot Brandy 1/6 Cointreau Shake well and strain into cock- tail glass.
1933 Anonymus: O’Dell’s Book of Cocktails. Seite 52. Claridge Cocktail.
1/3 French Vermouth, 1/3 Old Tom Gin, 1/6 Apricot Brandy, 1/6 Cointreau.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Claridge Cocktail.
25% gin 25% dry vermouth 25% apricot brandy 25% Cointreau Shake well, and strain into cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 66. Frankenjack Cocktail.
40% gin 30% dry vermouth 10% apricot brandy 20% Cointreau Shake well, and strain into cocktail glass.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 52. Claridge Cocktail.
1/3 French Vermouth, 1/3 Old Tom Gin, 1/6 Apricot Brandy, 1/6 Cointreau.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Claridge Cocktail.
25% gin 25% dry vermouth 25% apricot brandy 25% Cointreau Shake well, and strain into cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 66. Frankenjack Cocktail.
40% gin 30% dry vermouth 10% apricot brandy 20% Cointreau Shake well, and strain into cocktail glass.
1934 Anonymus: An Anthology of Cocktails. Seite 46. Claridge Hotel Cocktail.
Frank of CLARIDGE’S presents
CLARIDGE HOTEL COCKTAIL
1/2 BOOTH’S GIN 1/6 Lemon Juice 1/6 KUMMEL 1/6 PRICOTA
1934 A. T. Neirath: Rund um die Bar. Seite 166. Claridge-Cocktail.
Originalrezept von 1/6 Apricot Brandy „Leon” 1/6 Cointreau Bartender, Paris (Claridge 1/3 Gin Hotel). 1/3 Franz. Vermouth . Sch-B. [Schüttelbecher] K. [Kirsche] Z. [Zitronenspirale]
1934 G. F. Steele: My New Cocktail Book. Seite 37. Claridge.
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 82. Claridge Cocktail.
2 Dry Gin 2 French Vermouth 1 Apricot Brandy 1 Cointreau Ice. – Stir from bottom. Add 1 Cherry. Strain into Cocktail Glass.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 39. Claridge Cocktail.
1/3 French Vermouth, 1/3 Gin, 1/6 Apricot Brandy, 1/6 Cointreau. Shake well and strain into cocktail glass. (Recipe by Leon, bar-tender, Claridge Hotel, Champs Elysées, Paris.)
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 17. Claridge Cocktail.
1/3 Dry Gin 1/3 French Vermouth 1/6 Apricot Brandy 1/6 Cointreau Stir well in ice and strain. Add a Cherry. Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 30. Frankenjack Cocktail.
1/3 Gin 1/3 French Vermouth 1/6 Apricot Brandy 1/6 Cointreau Stir well in ice and strain. Add a Cherry. Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 46. Claridge.
1935 Leo Cotton: Old Mr. Boston. Seite 36. Claridge Cocktail.
1/3 Old Mr. Boston Dry Gin 1/3 French Vermouth 1/6 Old Mr. Boston Apricot Nectar 1/6 Cointreau Shake well with cracked ice and strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 54. Frankenjack Cocktail.
1/3 Old Mr. Boston Dry Gin 1/3 French Vermouth 1/6 Old Mr. Boston Apricot Nectar 1/6 Cointreau Shake well with cracked ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 90. Claridge.
1/3 Gin 1/3 French Vermouth 1/6 Apricot Brandy 1/6 Cointreau
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 100. Franken Jack.
1/3 Gin 1/3 French Vermouth 1/6 Apricot Brandy 1/6 Cointreau
1936 Anonymus:- Cocktails, Drinks and Snacks. Seite 5. Claridge Cocktail.
1 1-2 oz. Dry Gin 1 1-2 oz. Vermouth 1 oz, Apricot Brandy 1 oz. Cointreau Ice, stir from bottom, strain into cocktail giass, add one cherry.
1936 Bill Edwards: Drinks. Seite 31. Claridge.
2 parts Dry Gin 1 part Apricot Brandy 1 part Cointreau 2 parts French Vermouth.
1936 Elvezio Grassi: 1000 Misture. Seite 25. Babilonia Cocktail.
(Serie Grassi). Agitare nel shaker con ghiaccio: 10% Curaçao orange 10% Cointreau 30% Gin dry 50% Vermouth secco Uno spruzzo Angostura Servirlo con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 33. Claridge Cocktail.
(Serie Sa- voy). Agitare nel shaker con ghiaccio: 10% Apricot Brandy 10% Cointreau 40% Dry gin 40% Vermouth secco. Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 42. Eyck Cocktail.
(Serie Rodri- guez). Agitare nel shaker con ghiaccio: 25% Vermouth Torino 25% Dry Gin 25% Curaçao bianco 25% Apricot Brandy 2 Spruzzi Angostura. Servite con buccia limone.
1937 Salvador Trullos Mateu: Recetario onternacional de cock-tails. Seite 90. Claridge Cock-Tail.
Tercera parte ginebra BOOTH’S. Terccra parte vermouth CAZALIS & PRATS. Sexta parte apricot brandy. Sexta parto cointrenu. Bátase.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Claridge.
33 1/3% Dry Gin. 33 1/3% French Vermouth. 16 2/3% Cointreau. 16 2/3% Apricot Brandy. Mix and strain into cocktail glass.
1937 William J. Tarling: Café Royal Cocktail Book. Claridge.
1/3 Dry Gin. 1/3 French Vermouth. 1/6 Cointreau. 1/6 Apricot Brandy. Mix and strain into cocktail glass.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 104. Claridge Cocktail.
1/3 Dry Gin 1/3 French Vermouth 1/6 Apricot Brandy 1/6 Cointreau Shake well Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 114. Frankenstein Cocktail.
1/3 Dry Gin 1/3 French Vermouth 1/6 Apricot Liqueur 1/6 Cointreau Shake well Strain into Cocktail Glass
1938 Krönlein-Beutel: Das Getränkebuch. Seite 60. Claridge.
(65er Cocktailglas) In ein Mischglas 4—6 Eisstückchen (Walnußgröße) Schuß Apricot-Brandy 10 ccm Schuß Cointreau 10 ccm Dry Gin 25 ccm French Vermouth 20 ccm Kirsche (bestäuben)
1940 Charles: The Cocktail Book. Seite 47. Claridge Cocktail.
1/12 gill of apricot brandy, 1/12 gill of Cointreau, 1/6 gill of French vermouth, 1/6 gill of dry gin. Use the shaker. Serve with a cherry.
1940 Patrick Gavin Duffy: The Official Mixer’s Guide. Seite 17. Claridge Cocktail.
1/3 Dry Gin 1/3 French Vermouth 1/6 Apricot Brandy 1/6 Cointreau Stir well in ice and strain. Add a Cherry. Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 30. Frankenjack Cocktail.
1/3 Gin 1/3 French Vermouth 1/6 Apricot Brandy 1/6 Cointreau Stir well in ice and strain. Add a Cherry. Use glass number 1
1940 Pedro Talavera: Los secretos del cocktail. Seite 60. Claridge cocktail.
Póngase ien un gran vaso de cristal un poco de hielo picado. 1/4 copa de Captain’s Gin. 1/4 ídem die Vermouth Noilly Prat. 1/4 ídem de Abricot Brandy. 1/2 ídem de Cointreau. Agítese bien y se pasa al vaso núm. 3, con una corteza de limón.
1943 Jacinto Sanfeliu Brucart: Cien cocktails. Seite 27. Claridge-Cocktail.
Póngase en el vaso mezclador unos pedacitos de hielo y añadir: 1/3 Dry Gin 1/3 Vermut Francés 1/6 Cointreau 1/6 Apricot Brandy Agítese bien y sírvase en copa de cocktail. — Fórmula de León, Barman del Claridge Hotel, París. —
2 Dry Gin 2 French Vermouth 1 Apricot Brandy 1 Cointreau Ice. — Stir from bottom. Add 1 Cherry. Strain into Cocktail Glass.
1946 Bill Kelly: The Roving Bartender. Seite 29. Claridge Cocktail.
1/4 oz. French Vermouth 1 oz. dry gin 1/4 oz. apricot brandy 1/4 oz. Cointreau Shake.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 340. Claridge.
2 Ginebra seca. 2 Vermouth francés. 1 Apricot Brandy. 1 Cointreau. Hielo y revolverlo con cu- chara. Poner en la copa una cereza y sírvase el coctel.
1948 Trader Vic: Bartender’s Guide. Seite 113. Claridge Cocktail.
1/2 oz. gin 1/4 oz. apricot brandy 1/2 oz. French vermouth 1/4 oz. Cointreau Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 129. Frankenjack Cocktail.
1/2 oz. dry gin 1/4 oz. apricot brandy 1/2 oz. French vermouth 1/4 oz. Cointreau Shake with cracked ice; strain into chilled cocktail glass. Serve with maraschino cherry.
1948 Trader Vic: Bartender’s Guide. Seite 129. Frankenstein Cocktail.
Same as Frankenjack Cocktail.
1949 Emile Bauwens: Livre de cocktails. Seite 35. Claridge cocktail.
1/3 Gordon’s Gin – 1/3 Vermouth Français – 1/6 Apricot Brandy – 1/6 Cointreau – Frapper au shaker et passer dans un verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 334. Claridge-Cocktail.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 51. Claridge.
1 part Apricot Brandy 2 parts French Vermouth 1 part Cointreau 2 parts Gin Shake with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 56. Frankenstein.
2 parts French Vermouth 1 part Apricot Brandy 1 part Cointreau 2 parts Dry Gin Shake with cracked ice, strain, and serve with Maraschino Cherry.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 16. Claridge.
1/3 Vermouth francese, 1/3 Old Rider’s Gin, 1/6 Apricot Brandy, 1/6 Cointreau. Scuotere bene e colare.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 68. Claridge.
Courtesy, Claridge’s, London 1/3 dry gin 1/3 French vermouth 1/6 apricot brandy 1/6 Cointreau Ice Shake well and strain into cocktail glass.
1952 Charles: The Cocktail Bar. Seite 47. Claridge Cocktail.
1/12 gill of apricot brandy, 1/12 gill of Cointreau, 1/6 gill of French vermouth, 1/6 gill of dry gin. Use the shaker. Serve with a cherry.
1953 Anonymus: Manual del bar. Seite 174. Claridge.
. 10 gramos de Apricot Brandy. Refrescado. 10 gramos de Triple Sec. Servido en una copa de 30 gramos de Vermouth Fran- 90 gramos. cés. . 30 gramos de Dry Gin.
1953 Anonymus: The U.K.B.G Guide to Drinks. Seite 59. Claridge.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 49. Claridge Cocktail.
3/4 oz. Old Mr. Boston Dry Gin 3/4 oz. French Vermouth 1/2 oz. Old Mr. Bosten Apricot Flavored Brandy 1/2 oz. Old Mr. Boston Triple Sec Stir well with cracked Ice and strain into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 67. Frankenjack Cocktail.
1 oz. Old Mr. Boston Dry Gin 3/4 oz. French Vermouth 1/2 oz. Old Mr. Boston Apriot Flavored Brandy 1 Teaspoon Old Mr. Boston Triple Sec Stir well with cracked Ice and strain into 3 oz. Cocktail glass. Serve with a Cherry.
1955 Anonymus: The U.K.B.G Guide to Drinks. Seite 59. Claridge.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 39. Claridge.
1/3 Dry Gin 1/3 Dry Vermouth 1/6 Apricot Brandy 1/6 Cointreau Stir well with ice and strain into glass. Serve with a Cherry.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 44. Frankenjack.
1/3 Dry Gin 1/3 Dry Vermouth 1/6 Apricot Brandy 1/6 Cointreau Stir well with ice and strain into glass. Serve with Cherry.
1957 Henri Barman: Cocktails et autres boissons. Seite 33. Claridge.
Shaker, glace 1/3 Dry Gin 1/3 Vermouth français 1/6 Apricot Brandy 1/6 Cointreau Bien frapper au shaker et passer dans verre à cocktail. Servir avec une cerise. Mélangeur électr.: voir note.
1959 Fernando Gaviria: El coctel y sus derivados. Seite 32. Claridge.
Prepárese en eockíelera: Unos pedacitos de hielo. Apricot Brandy. Vermout francés. Ginebra inglesa. Cointreau. Por partes iguales. Agítese, sírvase en copa de cocktail, añadiendo una guinda.
1960 Anonymus: The U.K.B.G Guide to Drinks. Seite 59. Claridge.
1963 Luigi Veronelli: I cocktails. Seite 108. Claridge Cocktail.
1 bicchiere e 1/3 di dry gin 1/3 di bicchiere di vermouth dry 1 cucchiaino di cointreau 1 cucchiaino di apricot brandy ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare il dry gin ed il vermouth e mescolarli usando l’apposito cucchiaio; aggiungere il cointreau e l’apricot brandy. Me- scolare piuttosto forte, lasciar riposare uno o due secondi, riprendere infine a mescolare ma più lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 136. Claridge.
1964 Anonymus: Manual del bar. Seite 174. Claridge.
. 10 gramos de Apricot Bran- Refrescado. dy. Servido en una copa de 10 gramos Cointreau. 90 gramos. 30 grs. de Vermouth Fran- . cés. . 30 gramos Dry Gin.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 89. Claridge Cocktail.
(Leon, Claridge Hotel, Paris) 1/3 Vermouth Chambéry 1/3 Gilbey’s Gin 1/6 Apricot Brandy 1/6 Cointreau im shaker mit Eis schütteln und ins Cocktailglas seihen
1965 Anonymus: The U.K.B.G Guide to Drinks. Seite 63. Claridge.
1966 Harry Schraemli: Le roi du bar. Seite 71. Claridge Cocktail.
Shaker. 1/6 Cointreau, 1/6 apricot-brandy, 1/3 gin, 1/3 vermouth sec.
1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 83. Claridge.
. 50 grs. de vodka Smirnoff. Refrescado. 10 ” crema de Cassis. Se sirve en copa cam- Terminar con champagne pana. frapé.
1972 Leo Cotton: Old Mr. Boston. Seite 25. Claridge Cocktail.
3/4 oz. Old Mr. Boston Dry Gin 3/4 oz. Dry Vermouth 1/2 oz. Old Mr. Boston Apricot Flavored Brandy 1/2 oz. Triple Sec Stir well with cracked ice and strain into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 38. Claridge Cocktail.
1 oz. Old Mr. Boston Dry Gin 3/4 oz. Dry Vermouth 1/2 oz. Old Mr. Boston Apricot Fla- vored Brandy 1 Teaspoon Triple Sec Stir well with cracked ice and strain into 3 oz. cocktail glass. Serve with a cherry.
30 ml Rutte dry gin
30 ml Dolin Blanc vermouth
15 ml Morand apricotine
15 ml Combier triple sec
Preparation: Stirred.
Alternatively and currently preferred by us:
30 ml Finsbury 47 Gin
30 ml Routin Blanc Wermut
15 ml Hiebl Marille
15 ml Combier Triple Sec or Hiebl Bitterorangengeist
Preparation: 3 ice cubes, stirred for 15 seconds (45 times).
The Claridge Cocktail dates back to the 1920s. It was first published in “The Buckstone Book of Cocktails”, published in London in 1925. A year later, Harry McElhone states that the cocktail came from Leon, a bartender at the Claridge Hotel in Paris, located on the Avenue des Champs Élysées. In 1931, Dominique Migliorero is more specific and gives the last name of the bartender. It is Leon Ferrari from Paris.
Leon Ferrari
Both Leon Ferrari and Harry MeElhone took part in the first international cocktail championship for professional bartenders in 1929, which was held under the auspices of the magazine “La semaine à Paris”. On this occasion, Leon Ferrari is briefly presented in the magazine:
„léon ferrari (from the Guarani) While the cocktail was completely ignored by the French, Léon Ferrari – “Léon” for his ilk – had already become a shaker virtuoso in contact with the Americans and the English. Very well known among the elegant clientele of the big bars, we see him successively at the Casino Municipal de Nice, the Negresco, the Ruhl, the Royal, the Casino of Cannes and Enghien, then, back in Paris, we see him at Fouquet’s, the Volterra, the Napoleon and the Claridge. After years of hard work, he has managed to create his own independence and now he works at home in the bar “Guarani” in a simple and tasteful environment. The Guarani is the first South American restaurant in Paris and the meeting place for the South American colony as they walk through Paris. It is also a very select bar and the restaurant owner does not disdain to still shake there or prepare in the tumbler to offer you his latest creations: “El Gaucho”, the “Guarini”, the “Gabis-Flips”, etc., etc….“
– „léon ferrari (du Guarani) Alors que le cocktail était totalement ignoré des Français, Léon Ferrari – «Léon» pour ses familiers – au contact des Américans et des Anglais était déjà devenu un virtuose du shaker. Très connu par l’élégante clientèle des grands bars, nous le voyons passer successivement au Casino Municipal de Nice, au Negresco, au Ruhl, au Royal, au Casino de Cannes et d’Enghien, puis, revenu à Paris, nous de voyons au Fouquet’s, au Volterra, au Napoléon et au Claridge. Il a su se créer une indépendance après des années de travail acharné, et maintenant il opère chez lui au bar «Guarani», dans un cadre sobre et de bon goût. Guarani est le premier restaurant sud-américain de Paris et le rendez-vous de la colonie sud-américaine de passage à Paris. C’est aussi un bar très sélect et le patron ne dédaigne pas d’y manier encore shaker ou tumbler pour vous offrir ses dernières créations: «El Gaucho», le «guarini», le «Gabis-Flips», etc., etc…“ [1-57]
Variants
It is interesting to note that the Claridge Hotel Cocktail, published in 1934, is something quite different, and probably belongs to London’s Claridge’s.
The Claridge Cocktail is sometimes also called the Frankenjack Cocktail. This also occurs for the first time in 1925 in the “Buckstone Book of Cocktails”. If one then considers the statement from 1928 by Judge Jr. according to which the Frankenjack Cocktail was invented by the two owners of a very well-known speakeasy bar in New York, one can assume that the same recipe was perhaps invented in parallel, and not simply copied and advertised under a different name.
It is even known as the Frankenstein Cocktail. It was first referred to as such in “The How and When” from 1938. Presumably they thought Frankenstein was a better name than Frankenjack and changed the name for that reason?
The Brandy Problem
The cocktail is a good example of what we call the brandy problem, namely: is a fruit eau de vie meant, or a brandy flavoured with apricots? Unfortunately, the English term “brandy” is not clear. So the recipes offer some room for interpretation. In this case, we chose Abricotine, a fruit eau de vie made from Valais apricots. With the Triple Sec, enough sweetness is added so that one should do without additional sugar with the apricot.
Sources
Historical recipes
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 18. Claridge Cocktail.
1/3 Gin, 1/3 French Vermouth, 1/6 Apricot
Brandy, 1/6 Cointreau.
Shake and strain.
1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 29. Frankenjack Cocktail.
1/3 Gin, 1/3 French Vermouth, 1/6 Cointreau, 1/6
Apricot Brandy.
Shake and strain.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 32. Claridge Cocktail.
1/3 French Vermouth, 1/3 Gin, 1/6 Apricot Brandy, 1/6
Cointreau.
Shake well and strain into cocktail glass.
(Recipe by Leon Bartender, Claridge Hotel, Champs
Elysées. Paris.)
1927 Harry McElhone: Barflies and Cocktails. Seite 18. Claridge Cocktail.
1/3 French Vermouth, 1/3 Gin, 1/3 Apricot Brandy,
1/6 Cointreau.
Shake well and strain inro cocktail glass.
(Recipe by Leon, Bartender, Claridge’s Hotel, Champs-Ely-
sees, Paris.)
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 26. Claridge Cocktail.
1/6 Cointreau, 1/6 Apricot Brandy, 1/3
Vermouth Noilly-Prat, 1/3 Gin.
1928 Judge Jr.: Here’s How. Seite 47. Frankenjack Cocktail.
INVENTED by the two proprietors
of a very, very well-known
Speakeasy in New York City.
1/3 Gordon water;
1/3 French vermouth;
1/6 apricot brandy;
1/6 Cointreau.
1930 Anonymus: Cocktails by „Jimmy“ Late of Ciro’s London. Seite 29. Claridge.
2 parts Dry Gin
2 parts French Vermouth
1 part Cointreau
1 part Apricot Brandy.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 47. Claridge Cocktail.
1/3 Dry Gin.
1/3 French Vermouth.
1/6 Apricot Brandy.
1/6 Cointreau.
Shake well and strain into
cocktail glass.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 73. Frankenjack Cocktail.
1/3 Gin. 1/3 French Vermouth.
1/6 Apricot Brandy.
1/6 Cointreau.
Shake well and strain into
cocktail glass.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 32. Claridge Cocktail.
1/3 French Vermouth, 1/3 Gin, 1/6 Apricot Brandy, 1/6
Cointreau.
Shake well and strain in to cocktail glass.
(Recipe by Leon, Bartender, Claridge Hotel,
Champs Elysées, Paris.)
1931 Dominique Migliorero: L’Art du Shaker. Seite 18. Claridge Cocktail.
1/3 Gin, 1/3 Vermouth Français, 1/6 Cointreau, 1/6 Apri-
cot Brandy.
(Recette de Léon Ferrari, Paris.)
1932 James A. Wiley: The Art of Mixing. Seite 10. Claridge Cocktail.
Slip 1/3 French Vermouth, 1/3 Gin, 1/6 Apricot
Brandy, 1/6 Cointreau into the shaker with ice.
Give the business a sleigh ride, strain and
guzzle.
1932 Jimmy: The Green Cocktail Book. Seite 29. Clardige.
2 parts Dry Gin
2 parts French Vermouth
1 part Cointreau
1 part Apricot Brandy
1933 Anonymus: Bottoms Up! Claridge Cocktail.
1. One third dry Gin.*
2. One third French Vermouth.
3. One sixth Apricot Brandy.
4. One sixth Cointreau.
Cocktail glass. Shake. Strain.
* Use London Dry Gin.
1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 13. Claridge Cocktail.
1/3 Dry Gin
1/3 French Vermouth
1/6 Apricot Brandy
1/6 Cointreau
Shake well and strain into cock-
tail glass.
1933 Anonymus: O’Dell’s Book of Cocktails. Seite 52. Claridge Cocktail.
1/3 French Vermouth, 1/3 Old Tom Gin,
1/6 Apricot Brandy, 1/6 Cointreau.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Claridge Cocktail.
25% gin
25% dry vermouth
25% apricot brandy
25% Cointreau
Shake well, and strain into cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 66. Frankenjack Cocktail.
40% gin
30% dry vermouth
10% apricot brandy
20% Cointreau
Shake well, and strain into cocktail glass.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 52. Claridge Cocktail.
1/3 French Vermouth, 1/3 Old Tom Gin,
1/6 Apricot Brandy, 1/6 Cointreau.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 56. Claridge Cocktail.
25% gin
25% dry vermouth
25% apricot brandy
25% Cointreau
Shake well, and strain into cocktail glass.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 66. Frankenjack Cocktail.
40% gin
30% dry vermouth
10% apricot brandy
20% Cointreau
Shake well, and strain into cocktail glass.
1934 Anonymus: An Anthology of Cocktails. Seite 46. Claridge Hotel Cocktail.
Frank of
CLARIDGE’S
presents
CLARIDGE
HOTEL
COCKTAIL
1/2 BOOTH’S GIN
1/6 Lemon Juice
1/6 KUMMEL
1/6 PRICOTA
1934 A. T. Neirath: Rund um die Bar. Seite 166. Claridge-Cocktail.
Originalrezept von 1/6 Apricot Brandy
„Leon” 1/6 Cointreau
Bartender, Paris (Claridge 1/3 Gin
Hotel). 1/3 Franz. Vermouth
. Sch-B. [Schüttelbecher] K. [Kirsche] Z. [Zitronenspirale]
1934 G. F. Steele: My New Cocktail Book. Seite 37. Claridge.
1/3 Dry Gin
1/3 French Vermouth
1/6 Apricot Brandy
1/6 Cointreau
1934 G. F. Steele: My New Cocktail Book. Seite 51. Frankenjack.
1/3 Dry Gin
1/3 French Vermouth
1/6 Apricot Brandy
1/6 Cointreau
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 82. Claridge Cocktail.
2 Dry Gin
2 French Vermouth
1 Apricot Brandy
1 Cointreau
Ice. – Stir from bottom.
Add 1 Cherry. Strain into Cocktail Glass.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 39. Claridge Cocktail.
1/3 French Vermouth, 1/3 Gin, 1/6 Apricot Brandy, 1/6
Cointreau.
Shake well and strain into cocktail glass.
(Recipe by Leon, bar-tender, Claridge Hotel, Champs
Elysées, Paris.)
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 17. Claridge Cocktail.
1/3 Dry Gin
1/3 French Vermouth
1/6 Apricot Brandy
1/6 Cointreau
Stir well in ice and strain. Add a Cherry.
Use glass number 1
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 30. Frankenjack Cocktail.
1/3 Gin
1/3 French Vermouth
1/6 Apricot Brandy
1/6 Cointreau
Stir well in ice and strain. Add a Cherry.
Use glass number 1
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 46. Claridge.
Gin . . . . . . . . . . . . . 1/3 jigger Fr. Vermouth . . . . 1/3 jigger
Apricot Brandy . . . 1/6 jigger Cointreau . . . . . . . 1/6 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 74. Frankenjack.
Gin . . . . . . . . . . . . . 1/3 jigger Fr. Vermouth . . . . . . . 1/3 jigger
Cointreau . . . . . . . 1/6 jigger Apricot Brandy . . . . . . 1/6 jigger
Shake well with ice, strain into chilled cocktail glass and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 174. Webster.
Gin . . . . . . . . . . . . . 1/2 jigger It. Vermouth . . . . . 1/4 jigger
Apricot Brandy . . . 1 spoon Lime . . . . . . . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass, twist lemon peel
over and serve
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 194. Six-Sixths.
One-third Dry Gin One-sixth Apricot Brandy
One-third French Vermouth One-sixth Cointreau
1935 Leo Cotton: Old Mr. Boston. Seite 36. Claridge Cocktail.
1/3 Old Mr. Boston Dry Gin
1/3 French Vermouth
1/6 Old Mr. Boston Apricot Nectar
1/6 Cointreau
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
1935 Leo Cotton: Old Mr. Boston. Seite 54. Frankenjack Cocktail.
1/3 Old Mr. Boston Dry Gin
1/3 French Vermouth
1/6 Old Mr. Boston Apricot Nectar
1/6 Cointreau
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
Serve with a Cherry.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 90. Claridge.
1/3 Gin
1/3 French Vermouth
1/6 Apricot Brandy
1/6 Cointreau
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 100. Franken Jack.
1/3 Gin
1/3 French Vermouth
1/6 Apricot Brandy
1/6 Cointreau
1936 Anonymus:- Cocktails, Drinks and Snacks. Seite 5. Claridge Cocktail.
1 1-2 oz. Dry Gin
1 1-2 oz. Vermouth
1 oz, Apricot Brandy
1 oz. Cointreau
Ice, stir from bottom, strain into cocktail giass, add
one cherry.
1936 Bill Edwards: Drinks. Seite 31. Claridge.
2 parts Dry Gin
1 part Apricot Brandy
1 part Cointreau
2 parts French Vermouth.
1936 Elvezio Grassi: 1000 Misture. Seite 25. Babilonia Cocktail.
(Serie
Grassi).
Agitare nel shaker con ghiaccio:
10% Curaçao orange
10% Cointreau
30% Gin dry
50% Vermouth secco
Uno spruzzo Angostura
Servirlo con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 33. Claridge Cocktail.
(Serie Sa-
voy).
Agitare nel shaker con ghiaccio:
10% Apricot Brandy
10% Cointreau
40% Dry gin
40% Vermouth secco.
Servite con buccia limone.
1936 Elvezio Grassi: 1000 Misture. Seite 42. Eyck Cocktail.
(Serie Rodri-
guez).
Agitare nel shaker con ghiaccio:
25% Vermouth Torino
25% Dry Gin
25% Curaçao bianco
25% Apricot Brandy
2 Spruzzi Angostura.
Servite con buccia limone.
1937 Salvador Trullos Mateu: Recetario onternacional de cock-tails. Seite 90. Claridge Cock-Tail.
Tercera parte ginebra BOOTH’S.
Terccra parte vermouth CAZALIS &
PRATS.
Sexta parte apricot brandy.
Sexta parto cointrenu. Bátase.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Claridge.
33 1/3% Dry Gin.
33 1/3% French Vermouth.
16 2/3% Cointreau.
16 2/3% Apricot Brandy.
Mix and strain into cocktail glass.
1937 William J. Tarling: Café Royal Cocktail Book. Claridge.
1/3 Dry Gin.
1/3 French Vermouth.
1/6 Cointreau.
1/6 Apricot Brandy.
Mix and strain into cocktail glass.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 104. Claridge Cocktail.
1/3 Dry Gin
1/3 French Vermouth
1/6 Apricot Brandy
1/6 Cointreau
Shake well
Strain into Cocktail Glass
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 114. Frankenstein Cocktail.
1/3 Dry Gin
1/3 French Vermouth
1/6 Apricot Liqueur
1/6 Cointreau
Shake well
Strain into Cocktail Glass
1938 Krönlein-Beutel: Das Getränkebuch. Seite 60. Claridge.
(65er Cocktailglas)
In ein Mischglas
4—6 Eisstückchen (Walnußgröße)
Schuß Apricot-Brandy 10 ccm
Schuß Cointreau 10 ccm
Dry Gin 25 ccm
French Vermouth 20 ccm
Kirsche
(bestäuben)
1940 Charles: The Cocktail Book. Seite 47. Claridge Cocktail.
1/12 gill of apricot brandy,
1/12 gill of Cointreau,
1/6 gill of French vermouth,
1/6 gill of dry gin.
Use the shaker. Serve with a cherry.
1940 Patrick Gavin Duffy: The Official Mixer’s Guide. Seite 17. Claridge Cocktail.
1/3 Dry Gin
1/3 French Vermouth
1/6 Apricot Brandy
1/6 Cointreau
Stir well in ice and strain. Add a Cherry.
Use glass number 1
1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 30. Frankenjack Cocktail.
1/3 Gin
1/3 French Vermouth
1/6 Apricot Brandy
1/6 Cointreau
Stir well in ice and strain. Add a Cherry.
Use glass number 1
1940 Pedro Talavera: Los secretos del cocktail. Seite 60. Claridge cocktail.
Póngase ien un gran vaso de cristal un poco de
hielo picado.
1/4 copa de Captain’s Gin.
1/4 ídem die Vermouth Noilly Prat.
1/4 ídem de Abricot Brandy.
1/2 ídem de Cointreau.
Agítese bien y se pasa al vaso núm. 3, con una
corteza de limón.
1943 Jacinto Sanfeliu Brucart: Cien cocktails. Seite 27. Claridge-Cocktail.
Póngase en el vaso mezclador unos pedacitos
de hielo y añadir:
1/3 Dry Gin
1/3 Vermut Francés
1/6 Cointreau
1/6 Apricot Brandy
Agítese bien y sírvase en copa de cocktail.
— Fórmula de León, Barman del Claridge Hotel,
París. —
1944 Harmann Burney Burke (Barney Burke): Burke’s Complete Cocktail & Drinking Recipes. Seite 82. Claridge Cocktail.
2 Dry Gin
2 French Vermouth
1 Apricot Brandy
1 Cointreau
Ice. — Stir from bottom.
Add 1 Cherry. Strain into Cocktail Glass.
1946 Bill Kelly: The Roving Bartender. Seite 29. Claridge Cocktail.
1/4 oz. French Vermouth
1 oz. dry gin
1/4 oz. apricot brandy
1/4 oz. Cointreau
Shake.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 340. Claridge.
2 Ginebra seca.
2 Vermouth francés.
1 Apricot Brandy.
1 Cointreau.
Hielo y revolverlo con cu-
chara. Poner en la copa una
cereza y sírvase el coctel.
1948 Trader Vic: Bartender’s Guide. Seite 113. Claridge Cocktail.
1/2 oz. gin 1/4 oz. apricot brandy
1/2 oz. French vermouth 1/4 oz. Cointreau
Shake with cracked ice; strain into chilled cocktail glass.
1948 Trader Vic: Bartender’s Guide. Seite 129. Frankenjack Cocktail.
1/2 oz. dry gin 1/4 oz. apricot brandy
1/2 oz. French vermouth 1/4 oz. Cointreau
Shake with cracked ice; strain into chilled cocktail glass.
Serve with maraschino cherry.
1948 Trader Vic: Bartender’s Guide. Seite 129. Frankenstein Cocktail.
Same as Frankenjack Cocktail.
1949 Emile Bauwens: Livre de cocktails. Seite 35. Claridge cocktail.
1/3 Gordon’s Gin –
1/3 Vermouth Français –
1/6 Apricot Brandy –
1/6 Cointreau –
Frapper au shaker et passer dans un
verre à cocktail.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 334. Claridge-Cocktail.
1/6 Cointreau, 1/6 Apricot-Brandy, 1/3 Gin, 1/3 franz. Vermouth.
Schütteln.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 51. Claridge.
1 part Apricot Brandy 2 parts French Vermouth
1 part Cointreau 2 parts Gin
Shake with cracked ice and strain.
1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 56. Frankenstein.
2 parts French Vermouth
1 part Apricot Brandy
1 part Cointreau
2 parts Dry Gin
Shake with cracked ice, strain, and
serve with Maraschino Cherry.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 16. Claridge.
1/3 Vermouth francese, 1/3 Old Rider’s Gin,
1/6 Apricot Brandy, 1/6 Cointreau. Scuotere
bene e colare.
1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 68. Claridge.
Courtesy, Claridge’s, London
1/3 dry gin
1/3 French vermouth
1/6 apricot brandy
1/6 Cointreau
Ice
Shake well and strain into cocktail glass.
1952 Charles: The Cocktail Bar. Seite 47. Claridge Cocktail.
1/12 gill of apricot brandy,
1/12 gill of Cointreau,
1/6 gill of French vermouth,
1/6 gill of dry gin.
Use the shaker. Serve with a cherry.
1953 Anonymus: Manual del bar. Seite 174. Claridge.
. 10 gramos de Apricot Brandy.
Refrescado. 10 gramos de Triple Sec.
Servido en una copa de 30 gramos de Vermouth Fran-
90 gramos. cés.
. 30 gramos de Dry Gin.
1953 Anonymus: The U.K.B.G Guide to Drinks. Seite 59. Claridge.
1/3 Dry Gin.
1/3 Dry Vermouth.
1/6 Cointreau.
1/6 Apricot Brandy.
Stir and Strain.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 49. Claridge Cocktail.
3/4 oz. Old Mr. Boston Dry Gin
3/4 oz. French Vermouth
1/2 oz. Old Mr. Bosten Apricot Flavored
Brandy
1/2 oz. Old Mr. Boston Triple Sec
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 67. Frankenjack Cocktail.
1 oz. Old Mr. Boston Dry Gin
3/4 oz. French Vermouth
1/2 oz. Old Mr. Boston Apriot
Flavored Brandy
1 Teaspoon Old Mr. Boston Triple
Sec
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with
a Cherry.
1955 Anonymus: The U.K.B.G Guide to Drinks. Seite 59. Claridge.
1/3 Dry Gin.
1/3 Dry Vermouth.
1/6 Cointreau.
1/6 Apricot Brandy.
Stir and Strain.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 39. Claridge.
1/3 Dry Gin
1/3 Dry Vermouth
1/6 Apricot Brandy
1/6 Cointreau
Stir well with ice and strain into
glass. Serve with a Cherry.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 44. Frankenjack.
1/3 Dry Gin
1/3 Dry Vermouth
1/6 Apricot Brandy
1/6 Cointreau
Stir well with ice and strain into
glass. Serve with Cherry.
1957 Henri Barman: Cocktails et autres boissons. Seite 33. Claridge.
Shaker, glace
1/3 Dry Gin
1/3 Vermouth français
1/6 Apricot Brandy
1/6 Cointreau
Bien frapper au shaker et
passer dans verre à cocktail.
Servir avec une cerise.
Mélangeur électr.: voir note.
1959 Fernando Gaviria: El coctel y sus derivados. Seite 32. Claridge.
Prepárese en eockíelera:
Unos pedacitos de hielo.
Apricot Brandy.
Vermout francés.
Ginebra inglesa.
Cointreau.
Por partes iguales. Agítese, sírvase en copa
de cocktail, añadiendo una guinda.
1960 Anonymus: The U.K.B.G Guide to Drinks. Seite 59. Claridge.
1/3 Dry Gin.
1/3 Dry Vermouth.
1/6 Cointreau.
1/6 Apricot Brandy.
Stir and Strain.
1963 Luigi Veronelli: I cocktails. Seite 108. Claridge Cocktail.
1 bicchiere e 1/3 di dry gin
1/3 di bicchiere di vermouth dry
1 cucchiaino di cointreau
1 cucchiaino di apricot brandy
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il dry gin ed il vermouth e mescolarli usando l’apposito
cucchiaio; aggiungere il cointreau e l’apricot brandy. Me-
scolare piuttosto forte, lasciar riposare uno o due secondi,
riprendere infine a mescolare ma più lentamente. Servire
subito.
1964 Anonymus: Manual del bar. Seite 136. Claridge.
1/3 Dry Gin.
1/3 Vermouth seco.
1/6 Apricot Brandy.
1/6 Contreau.
Vaso mezclador.
1964 Anonymus: Manual del bar. Seite 174. Claridge.
. 10 gramos de Apricot Bran-
Refrescado. dy.
Servido en una copa de 10 gramos Cointreau.
90 gramos. 30 grs. de Vermouth Fran-
. cés.
. 30 gramos Dry Gin.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 89. Claridge Cocktail.
(Leon, Claridge Hotel, Paris)
1/3 Vermouth Chambéry
1/3 Gilbey’s Gin
1/6 Apricot Brandy
1/6 Cointreau
im shaker mit Eis schütteln und
ins Cocktailglas seihen
1965 Anonymus: The U.K.B.G Guide to Drinks. Seite 63. Claridge.
1/3 Dry Gin.
1/3 Dry Vermouth.
1/6 Cointreau.
1/6 Apricot Brandy.
MIXING GLASS.
1965 Harry Schraemli: Manual du bar. Seite 385. Claridge Cocktail.
1/6 cointreau, 1/6 apricot-brandy, 1/3 gin, 1/3 vermouth blanc. Agiter.
1966 Harry Schraemli: Le roi du bar. Seite 71. Claridge Cocktail.
Shaker. 1/6 Cointreau, 1/6 apricot-brandy,
1/3 gin, 1/3 vermouth sec.
1966 Mario Kardahi: Tratado Práctico de Coctelería, Pastelería y Afines. Seite 83. Claridge.
. 50 grs. de vodka Smirnoff.
Refrescado. 10 ” crema de Cassis.
Se sirve en copa cam- Terminar con champagne
pana. frapé.
1972 Leo Cotton: Old Mr. Boston. Seite 25. Claridge Cocktail.
3/4 oz. Old Mr. Boston Dry Gin
3/4 oz. Dry Vermouth
1/2 oz. Old Mr. Boston Apricot
Flavored Brandy
1/2 oz. Triple Sec
Stir well with cracked ice and strain
into 3 oz. cocktail glass.
1972 Leo Cotton: Old Mr. Boston. Seite 38. Claridge Cocktail.
1 oz. Old Mr. Boston Dry Gin
3/4 oz. Dry Vermouth
1/2 oz. Old Mr. Boston Apricot Fla-
vored Brandy
1 Teaspoon Triple Sec
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Serve with a
cherry.
1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 84. Claridge Cocktail.
3/4 ounce gin
3/4 ounce French vermouth
1/2 ounce apricot brandy
1/2 ounce triple sec
Stir well with ice cubes. Strain into chilled cocktail glass.
1976 Anonymus: InternationalClaridge Cocktail 2 Guide to Drinks. Seite 47. Claridge.
1/3 gin
1/3 dry vermouth
1/6 Cointreau
1/6 apricot brandy
Mixing glass
1976 Harry Craddock: The Savoy Cocktail Book. Seite 47. Claridge Cocktail.
1/3 Dry Gin.
1/3 French Vermouth.
1/6 Apricot Brandy.
1/6 Cointreau.
Shake well and strain into
cocktail glass.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 73. Frankenjack Cocktail.
1/3 Gin. 1/3 French Vermouth.
1/6 Apricot Brandy.
1/6 Cointreau.
Shake well and strain into
cocktail glass.
1977 Stan Jones: Jone’s Complete Barguide. Seite 254. Claridge Cocktail.
Cocktail Glass Stir
3/4 oz gin
3/4 oz dry vermouth
1/2 oz apricot flavored brandy
1/2 oz triple sec
1977 Stan Jones: Jone’s Complete Barguide. Seite 283. Frankenjack.
Cocktail Glass Stir
1-1/4 oz gin
3/4 oz dry vermouth
1/4 oz triple sec (or Cointreau)
1/2 oz apricot flavored brandy
Cherry
1979 Fred Powell: The Bartender’s Standard manual. Seite 22. Claridge.
1/2 jigger Gin
1/2 jigger Dry Vermouth
1/2 jigger Apricot Brandy
Stir with ice. Strain. Serve
with cherry.
1979 Fred Powell: The Bartender’s Standard manual. Seite 35. Frankenjack.
1 jigger Dry Gin
1 jigger Dry Vermouth
1/2 jigger Apricot Brandy
1/2 jigger Cointreau
Stir with ice and strain. Serve
with Cherry.
2009 Gaz Regan: The Bartender’s Gin Compendium. Seite 260. Claridge Cocktail. 30 ml gin; 30 ml dry vermouth; 15 ml Cointreau; 15 ml apricot brandy.
explicit capitulum
*