Method: Shake all the ingredients with ice, then strain into a chilled coupe. Method: Shake vigorously and fine strain in a coup glass with half rim of fine sugar. Either simple strain into the coupe, which will leave fine pieces of ice that add crispiness and freshness to the drink, or fine strain for a more delicate and bright sip. Pour into a chilled coupe glass, with half the rim dipped in fine raw sugar.
SIDECAR COCKTAIL FULL
Method: Vigorously shake in a shaker full of ice until it starts sticking to your fingers from the cold. 1 oz triple sec (he suggests Cointreau).As Stephenson suggests, try it on its own or even with a side of fries. Either way, you’ll learn to love the honey-colored classic. We believe a modest amount of fresh citrus does not harm the spirit, but do play around with different acids if you have the chance. Some of the earliest recipes suggest equal parts of all three but that can lead to something he calls “flabby.” In fact, in his book, Stephenson suggests a recipe that uses tartaric acid in place of lemon juice to hold on to the nuance of the Cognac. Like Doh, Stephenson prefers a higher Cognac-to-other-ingredient ratio. He calls the drink a “man’s aperitif,” with the citrus brightening up what might otherwise be a post-meal sipper. “The Sidecar is surely one of the most iconic yet under-ordered cocktails around,” he writes in The Curious Bartender. “My take on the classic Sidecar is the addition of orange blossom water to add delicate floral notes,” he adds.īritish bartender and author Tristan Stephenson says the Sidecar is pretty much the only solid drink to come out of Prohibition, when American barkeeps were forced overseas to do their thing. What’s his twist on the iconic drink? Doh likes to go light and aromatic. “With good foundations, it’s easy to get creative and find what you like.” “From the base, any modification is possible, such as adding another liqueur like crème de peche, muddling fresh fruits, or topping it with soda water and creating a highball,” he says. This whiskey-based cocktail recipe is a tasty sour and lemon cocktail balanced with sweet notes of triple sec for. “It is a beautiful, simple cocktail, so it’s hard to make major mistakes, but I would recommend to always use fresh lemon juice for the best result,” Doh suggests.
His recipes are below, along with an alternative take from Death & Co. As a massive Cognac fan, Doh loves a good Sidecar.
Prior to joining the Cognac brand, Doh created Le Syndicat, a Parisian bar focused wholly on French-made booze. The French native has curated bar programs in cities all over, including Sydney, London, and Paris. Sullivan Doh is the brand ambassador for D’USSE. The top-rated KitchenAid Stand Mixer just got a big price cut The 7 best whiskey subscription boxes in 2023
SIDECAR COCKTAIL HOW TO
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