Cocktailly

Claridge

Gin and dry vermouth in thirds, apricot brandy and Cointreau in sixths. A hotel drink: apricot and orange on a dry gin frame, stirred until the glass is cold.

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Ingredients

• Gin — 30 ml
• Dry Vermouth — 30 ml
• Apricot brandy — 15 ml
• Cointreau — 15 ml

Preparation

1. Add gin, dry vermouth, apricot brandy, and Cointreau to a mixing glass with ice.
2. Stir 20–30 seconds until well chilled.
3. Strain into a chilled cocktail glass.

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