Cable Car
The Cable Car is a delicious riff on the brandy-classic, Sidecar. This cleverly named cocktail created by Tony Abou-Ganim during his time tending bar in San Francisco, pays homage to the iconic method of public transportation in the city. Combining the traditional flavors of dry curaçao and lemon juice, this riff primarily showcases spiced rum with the addition of some simple syrup to help the overall balance. For those who are unfamiliar with spiced rum, it is not simply a dark rum, but rather rum that has been infused with distinct spices and flavors. As previously mentioned, dry curaçao, a brandy-based orange liqueur, is naturally a good fit for the original cocktail, but still makes sense as it is used in other rum cocktails such as the Mai Tai. The Cable Car is served “up” in a chilled coupe glass with a cinnamon sugar-rim. Although spiced rum is not commonly used in cocktails, if you have a bottle lying around, this cocktail was specifically created with that in mind. But don’t take my word for it, make one and try it for yourself!
Cable Car
In your shaker, combine the simple syrup, lemon juice, dry curaçao, and spiced rum.
0.5 oz of Simple Syrup
1 oz of Lemon Juice
0.75 oz of Dry Curaçao
1.5 oz of Spiced Rum
Sugar the rim of your chilled coupe glass. 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 only with the cinnamon-sugar rim unless preferred with an orange peel.
TIP(S):
Half-rim of cinnamon-sugar — rub the juiced lemon around half of the glass and gently rock the coupe glass in a dish of cinnamon-sugar.
Chill your cocktail coupe — to extend the life of your Cable Car, 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.
