Tuesday, May 5, 2009

Classic Sidecar

Michael, as host, took it upon himself to set the night's par. His recipe was the classic sidecar from the earliest sources available, which led to a 1:1:1 ratio that is hardly used today. The classic sidecar, from circa 1922, was based on Cointreau, Cognac, and Lemon juice in equal portions, shaken and poured into a sugar-rimmed cocktail glass. Since the night would see many variations on this simple theme, it was important to make sure everyone knew the start from which all the creations would run wild.

The tasting notes from the night's judging included "very well executed classic", "very clean - loved the sugar", and "the essence of a sidecar!".

1 part Cointreau
1 part Cognac
1 part Lemon juice
Lemon rind (for garnish)


1. Fill Martini glass with ice to chill. Set aside.

2. Fill shaker with ice, add one ounce Cointreau, one ounce Cognac, and one ounce freshly squeezed lemon juice. Shake until the metal shaker is frosted on the outside.

3. Rim glass with lemon wedge, place in plate of confectioner's sugar to rim glass.

4. Empty ice used to cool glass, double-strain from shaker into glass. Garnish with a twist.

The classic sidecar is a drink that should be in every mixologist's bag of tricks because it becomes the base for a wide range of offshoots, including the margarita (tequila instead of cognac) and the daiquiri (rum instead of cognac).

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