Monday, April 27, 2009

Ginger Sidecar

The Ginger Sidecar was the Society's Sidecar Soiree judges' choice.  I'd been seeing the Domaine de Canton in some of the better bars around DC for awhile, and after tasting it, I was hooked.  And, since Canton is cognac based, I thought it made for a great taste to build a sidecar around.  Balancing the ginger with citrus and sweet took a bit of experimentation, but this turned out to be a good drink and a frequent request of my guests.

Judges tasting notes for the Ginger Sidecar include, "delicious with a twist", "excellent presentation", "ginger was an excellent POP", "very smooth", "clean and crisp", "perfect for a beachside evening", and "the ginger is nice and subtle - not overpowering but enough to be interesting".

Ingredients:
3/4 oz Cognac (I used Hennessy VSOP)
1 1/2 oz Domaine de Canton ginger infused cognac
1 oz fresh lime juice
3/4 oz blue curacao (see comments below)
3 good shakes of Stirrings Blood Orange Bitters
Brown sugar and white sugar rim
Zest of Lime, fresh ginger, and Candied Ginger to finish

Preparation:
1.  Fill a martini glass with ice to chill.


2.  Combine Cognac, Canton, lime juice, Blue Curacao, and Blood Orange Bitters in a shaker.
3.  Shake vigorously over ice for at least 20 seconds.
4.  Empty ice from martini glass and use fresh sliced ginger to wet the rim of the glass (instead of a lemon).  Rim the glass with brown sugar and white sugar mix.


5.  Add a thin slice of fresh ginger to the bottom of the glass.  Pour sidecar into glass.  Zest fresh lime onto mixture.



6.  Garnish with swizzle stick with candied ginger.

Now, here's the thing about the Ginger Sidecar....well, it uses Blue Curacao.  Aside from having the required orange flavor, I was really going for Presentation and Shizzle points with the blue cocktail.  If you have a blue event, it's a good way to go.  But honestly, it's a better drink if you use Patron Citronge instead of curacao.  Just sayin'.

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