The Charlie Chaplin is a fruity, flirty classic from the early 1900s American cocktail era. Apricot brandy, lime, and a fruit gin, shaken hard and served in a chilled Nick and Nora glass. Our version swaps the traditional sloe gin for our Naught Sangiovese Gin, and we think it's better.
INGREDIENTS:
- 45ml Naught Sangiovese Gin
- 20ml Fresh Lime Juice
- 20ml Apricot Brandy (we use Marionette)
- 5ml Semi-Rich Sugar Syrup
GARNISH:
- Lime Twist
INSTRUCTIONS:
Add all ingredients to a shaker with ice. Shake hard for 15 seconds to chill and dilute.
Fine-strain into a chilled Nick and Nora glass. Express a lime twist over the surface to release the citrus oils, then drop it in.
Better than the original
The traditional Charlie Chaplin uses sloe gin, which is heavy on sugar and tends to dominate the rest of the drink. Our version with Naught Sangiovese Gin is genuinely better. With less added sugar, the fruit and gin qualities have room to shine. The result is slightly tart, with a long, lingering finish that the sweeter original can't match.
You'll also love
- Sanjo Sour, our signature Sangiovese gin sour with egg white.
- Forbidden Fruit, another Sangiovese cocktail with tropical depth.
- Clover Club, the pre-Prohibition raspberry-and-egg-white classic.
Frequently asked questions
What is a Charlie Chaplin cocktail?
The Charlie Chaplin is a classic American cocktail from the early 1900s. Traditionally made with equal parts sloe gin, apricot brandy and lime juice, shaken and strained into a chilled glass. Our version uses Naught Sangiovese Gin in place of sloe gin for a drier, more fruit-forward finish.
Can I use regular gin instead of Sangiovese gin?
You can, but the drink changes character. A regular London Dry gin makes the cocktail sharper and more juniper-forward. The original calls for a fruit-macerated gin specifically because that quality is part of the drink. Sangiovese gin keeps that character; a standard dry gin loses it.
Why is the Naught version better than the original?
Sloe gin is heavy on sugar. Replacing it with Naught Sangiovese Gin reduces the sugar load, lets the fruit and gin qualities come through cleanly, and gives the cocktail a slightly tart finish with a long, lingering tail. The result is a more elegant, less cloying version of the classic.
What apricot brandy works best?
We use Marionette, an Australian-made apricot brandy that delivers exactly the soft, jammy roundness this cocktail wants without the synthetic edge of cheaper apricot liqueurs. If you can find it locally, it's the one we recommend.
What does a Charlie Chaplin taste like?
Bright, fruity, slightly tart, with a long finish. Lime keeps it from being cloying; apricot brandy gives it a soft, jammy roundness; the Sangiovese gin adds red-fruit depth without the heavy sweetness of sloe gin.
