Magnificent Bastard

Saturday, October 25, 2014

Bridge the Summer-Fall Cocktail Gap with the Sidecar

Don't Serve it Like This
Don't Serve it Like This
We may still be wearing white pants, but we're also running low on gin after a long summer and looking forward to the fall. Thus, our thoughts take on an amber hue as we contemplate our next cocktail. At times like this we typically enjoy an MB. But lately we're thinking a lot about the Sidecar.

According to our official cocktail color changing guide, it's actually a little early in the year for Sidecars. So why the rush? A friend recently introduced us to Germain-Robin Craft Method Brandy, and now we're looking for an excuse to buy a few bottles ourselves.

If you're using cognac, we suggest a VSOP (very superior old pale). In our recipe we'll be staying stateside with the Germain-Robin, which is produced in California. The Sidecar is sometimes called a "brandy margarita," which may explain why many establishments will serve this up in a sugar-rimmed martini glass. But we like them best in a rocks glass, just as we'd use for an MB.

2 parts Germain-Robin Craft Method brandy
1 part Cointreau
1 part fresh lemon juice


Lightly shake with ice, then pour into a ice-filled rocks glass. Based on your tastes, brandy choice, and strength of the lemon juice, you should adjust the Cointreau and lemon juice to find proper balance.

EARLIER: The MB Cocktail Color Changing Guide

POURCAST

BETA

Last Word

  • 1 oz Plymouth gin
  • 1 oz Luxardo maraschino liqueur
  • 1 oz Green Chartreuse
  • 1 oz fresh lime juice

Combine over ice, stir for 30 seconds, then pour into a martini glass.


In-Depth Last Word Coverage:

The Glass is Always Greener: An MB Guide to St. Patrick's Day Cocktails

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