Lucien gaudin

Lucien Gaudin

(1 ratings)

A sophisticated classic cocktail that represents a refined evolution of the Negroni family, balancing gin, Campari, orange liqueur, and dry vermouth into a harmonious aperitif.

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Recipe

1 cocktail (120ml)
  • London Dry Gin 
    45 ml
  • Dry Vermouth 
    15 ml
  • Campari 
    15 ml
  • Cointreau 
    15 ml
  • Orange Peel 
    1 twist
Recipe credit: Charlie of Le Cheval Pie, Paris (1929)

Instructions

Step

Chill your coupe glass by filling with ice water or placing in freezer for a few minutes.

Step

Add gin, dry vermouth, Campari, and Cointreau to a mixing glass filled two-thirds with ice cubes.

Step

Stir gently but thoroughly for approximately 35-45 seconds until well-chilled and diluted.

Step

Empty ice water from chilled glass and strain cocktail into the glass.

Step

Express orange peel oils over the surface and drop twist into glass as garnish.

Equipment

Mixing glass
Bar spoon
Hawthorne Strainer
Jigger

Description

Named after French Olympic fencing champion Lucien Gaudin, this elegant aperitif won the Honorary Cup at the Professional Bartenders Championship in Paris on February 2nd, 1929. The cocktail occupies a unique position between a Martini and a Negroni, combining botanical complexity with bitter-sweet balance. Created during the golden age of cocktails in 1920s Paris, it represents the sophisticated drinking culture of the era.

Nutritional information

1 cocktail (120ml)
Calories
185
ABV
25 %
Alcohol
23.8 g
Carbs
8.2 g
Carbs from Sugar
8 g
Fat
0 g
Protein
0.1 g
Sodium
1.2 mg
Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.
Allergens
Sulfites

Tips & Notes

  • This cocktail, many find, works better on the rocks as the stirred version served up can be to the boozy side.

  • Always stir rather than shake to maintain clarity and smooth texture while preventing excessive aeration.

  • Chill all equipment and glassware beforehand for the best possible texture and flavor balance.

  • Use quality ingredients - premium London Dry Gin, authentic Italian Campari, and quality dry vermouth make a noticeable difference.

  • Add a few drops of saline solution to enhance and round out the flavors, amplifying the botanical notes.

The Lucien Gaudin uses dry vermouth instead of sweet vermouth and adds orange liqueur (Cointreau), making it more approachable than a traditional Negroni with a brighter, more complex citrus profile.

Yes – Aperol can replace Campari for a sweeter profile, Triple Sec or Grand Marnier can substitute for Cointreau, and any quality dry vermouth works well. However, authentic ingredients provide the best results.

Stirring preserves the drink’s clarity and creates a silky, smooth texture. Shaking would introduce excess air bubbles and affect both the appearance and mouthfeel of this refined cocktail.

This aperitif pairs beautifully with light appetizers like smoked salmon canapés, caprese skewers, charcuterie boards, and seafood dishes. It also complements grilled chicken or roast duck.

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Cocktail Difficulty Levels

We’ve added a difficulty rating to every cocktail so you’ll know what to expect before you start mixing. It’s not about being “hard” or “easy” in the strict sense—it’s about how much preparation, skill, and hunting for ingredients you’ll need.

  • Beginner – Quick builds or simple shakes with common ingredients you’ll likely already have at home. Perfect for beginners or a casual evening.

  • Intermediate – A bit more technique (stirring, shaking, muddling, layering) and a few extra ingredients. You might need to buy one or two bottles or garnishes you don’t already stock.

  • Advanced – Multiple steps, specialty techniques (infusions, syrups, foams), or rare ingredients. These drinks take more effort and planning, but reward you with something truly impressive.

The rating is based on things like the number of ingredients, how rare they are, and the skills needed to bring the cocktail together.

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Recipe notes

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Quick recipe

Ingredients

  • London Dry Gin
    45 ml
  • Dry Vermouth
    15 ml
  • Campari
    15 ml
  • Cointreau
    15 ml
  • Orange Peel
    1 twist

Method

  1. Chill your coupe glass by filling with ice water or placing in freezer for a few minutes.
  2. Add gin, dry vermouth, Campari, and Cointreau to a mixing glass filled two-thirds with ice cubes.
  3. Stir gently but thoroughly for approximately 35-45 seconds until well-chilled and diluted.
  4. Empty ice water from chilled glass and strain cocktail into the glass.
  5. Express orange peel oils over the surface and drop twist into glass as garnish.