Sidecar
The Sidecar is the quintessential brandy cocktail that’s simple to execute. It is traditionally comprised of cognac, orange liqueur, and lemon juice, but my preferred variation of the Sidecar includes a touch of rich demerara syrup to help tame those bright citrus flavors. For most people, this slight modification makes the cocktail more approachable while adding a little depth of flavor. Likewise, the orange liqueur you choose can make all the difference. Unlike Cointreau, which is a triple sec, dry curaçao is a brandy-based orange liqueur and naturally a good fit for the cocktail. The Sidecar is served “up” in a chilled coupe glass and sometimes presented with a sugar-rim. Personally, I opt for a cleaner presentation forgoing that entirely. Last, but certainly not least, don’t forget to garnish your Sidecar. The citrus peel garnish is integral to the overall flavor of the cocktail, however, there does not appear to be a consensus between orange or lemon which citrus as both have a connection to the cocktail. I find the orange oil lends itself perfectly without becoming too overpowering to the senses. But don’t take my word for it, make one and try it for yourself!
Sidecar
In your shaker, combine the rich demerara syrup, lemon juice, dry curaçao, and cognac.
1 tsp of Rich Demerara Syrup
0.75 oz of Lemon Juice
0.75 oz of Dry Curaçao
2 oz of Cognac
Add ice to your shaker and shake until it develops a frost. Double-strain contents (by pouring the contents from the shaker through a fine mesh strainer) into your chilled coupe glass. Garnish with an orange peel disk.
TIP(S):
Chill your cocktail coupe — to extend the life of your Sidecar, place your cocktail coupe in the freezer for at least 15 minutes. Alternatively, you can place ice water in your cocktail coupe cocktail glass during the preparation.
