There are no bitters in the original recipe, but I'm a hog for bitters so I added them to the accompanying formula. Ratios, though, remain the same. Now I have to see how things went down at the High Five bar in Tokyo. Friend number 753 was there last week. He asked me what he should order.
The Claridge Cocktail
Makes 1 serving
- 1 1/2 ounces gin
- 1 1/2 ounces dry vermouth
- 3/4 ounce Cointreau
- 3/4 ounce apricot brandy
- 1 dash Angostura bitters (optional)
Instructions: Add all ingredients, except the garnish, to a cocktail shaker. Add ice and shake for 10 to 15 seconds. Stain into a chilled cocktail glass.
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