![]() Don’t ever use one of those sponge-dipper glass rimmers, either. I’m not a huge fan of the traditional sugar rim either, so a good compromise to satisfy every guest is to sugar only half the rim. Gaz Regan is quick to point out that you will have to adjust the proportion and balance of the ingredients depending on which Cognac you use Courvoisier does not give you the same Sidecar as Hennessy does! Experiment! It’s fun! It was goo-ooo-ood.Ĭombine with cracked ice in a cocktail shaker and shake for However, Christy and Chad, as well as several of the other bartenders present, favor a 3:2:1 proportion, which oddly enough is the proportion I’d been using for my Margaritas but not my Sidecars. That’d be 2 ounces Cognac, 1 Cointreau and 1/2 lemon. Try it and see what you think.įor a while I started making them in the “classic” proportion of 4:2:1 (which is incidentally a good starting-off point if you’re trying to create a new drink with spirit, liqueur and citrus you can vary from there as you need, and add seasoning via dashes of this and that). Later on the proportions evolved to 2 parts brandy and 1 each of triple sec and lemon juice, which some people still favor but others find too tart. Try a small one, with 1/2 ounce of each ingredient - I suspect you’ll agree. ![]() Perhaps it’s just that tastes have changed, but in this proportion I place this into a category of drinks I call “Not Very Good.” Not bad, just undistinguished. The original proportion, as it was made in France during its beginnings, were equal proportions of brandy, triple sec and lemon juice. We like it.Īnd whoever did it … it’s not an entirely original concept, having descended from the Crusta, and being in a category of drinks Gary Regan calls “New Orleans Sours ” i.e., spirit, orange liqueur, citrus. ![]() David Embury, author of The Fine Art of Mixing Drinks, gives credit to an American officer in Paris who asked a bartender for a kind of brandy sour and named it after the side car of his motorcycle. As with many cocktails there are myriad stories as to its origin Harry MacElhone, in his classic work Harry’s ABC of Mixing Cocktails, cites a bartender from London by the name of Pat MacGarry. One classic that emerged from that period, and is perhaps the best-known brandy cocktail today, despite its relative obscurity with the general drinking public, is the Sidecar, which emerged around the end of World War I. While the cocktail can be called America’s first great contribution to the culinary arts, the Europeans finally started to catch up in the early 20th Century. I learned a bit more about this drink during Chad Solomon and Christy Pope’s brandy seminar in Los Angeles in 2007, sponsored by Hennessy Cognac, during the part where they were tracing the development of cocktails in Europe. Give it a try this fall and let me know what you think.I have René Engel to thank for getting me to like these, back in the late ’90s. I’m confident you’ll find that this Apple Cider Sidecar is a cocktail to savor. Want more fall cocktail recipes? You’ll love these too: With drinks poured, all that’s left to do is sit back and enjoy. (My cocktail shaker is from there as well.) Talk about the perfect Thanksgiving or Friendsgiving cocktail, right?įor serving, I used these beautiful gold rimmed coupe glasses I picked up at Crate & Barrel. I think this cocktail deserves something luxe and special. I highly recommend these (though they are a tad more expensive) or a brandied cherry rather than the more common bright red maraschino cherries. I also used Luxardo Orginal Maraschino Cherries. To make my garnish, I used a peeler to get a nice-size lemon peel. Fresh apple cider, bourbon (I used Hennessy.), Cointreau, and a splash of lemon juice get added to a cocktail shaker with ice.Īfter a vigorous shaking, the cocktail is strained into a coupe glass and garnished with a lemon peel and cherry. I promised to share the recipe so I’m happy to finally be posting it. ![]() I made these Apple Cider Sidecars a few weeks ago when I set my fall tablescape. Something that I disliked since forever is now in my like column! Who knows.Īll of that is sort of irrelevant, other than as a reminder to myself that it’s good to try new things. Maybe my confusion was due to their colors or the fact that they are aged in barrels. In the past, I often incorrectly clumped them in the same category. Bourbon is a whiskey made from distilled grains, while cognac is a specific type of brandy made from distilled grapes. I have learned that bourbon and cognac are totally different things. As a matter of fact, I started to appreciate bourbon after I created this Cranberry Bourbon Cocktail (which, along with this Cranberry Old Fashioned, is now my go-to drink during the holiday season.) It wasn’t until the past couple of years that I developed a taste for bourbon and cognac. 4 Apple Cider Sidecar Apple Cider Sidecar:
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