The Tramp

Jamie Boudreau

Canon - Seattle

"This is a variation on the pre-prohibition libation, the Charlie Chaplin cocktail, first served at the Waldorf Astoria in the early 1900s. While fine by itself, we felt that the drink was improved with the addition of a little sparkling wine, and hence, the Tramp was born." —Jamie Boudreau


  • 1 ounce Plymouth Sloe Gin
  • 1 ounce Giffard apricot liqueur
  • 1 ounce fresh lime juice
  • 2 ounces cava
  • Sliced lime for garnish


In a cocktail shaker filled with ice, combine the gin, apricot liqueur, and lime juice. Shake hard, strain into an iced Collins glass, and garnish with the sliced lime.


1 cocktail