The Claremont is served at the hotel of the same name, a stately old manse in California’s Bay Area. It’s based on the newfangled, muddled-fruit style of Old-Fashioned-esque cocktails, and uses dry curaçao (Pierre Ferrand, specifically) in place of the usual simple syrup.
You can use a sweeter style of curaçao, like Grand Marnier, but you may wish to pull back on the measure a bit unless you have a sweet tooth. A Caribbean orange shrubb isn’t half bad here, either.
Muddle the orange slice, cherry, bitters, and curaçao in a short glass, taking care not to break the orange into little bits or smoosh too much of the bitter white pith. Remove what’s left of the orange and discard. Add the bourbon and ice and stir until quite chilled. Top with the sparkling water and garnish with a fresh slice of orange and a brandied cherry.
- The New Craft of the Cocktail by Dale DeGroff