Pouring Ribbons’ Sidecar
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Ingredients
- 125grams (½ cup) Demerara sugar
- Orange slice, for garnish
- Granulated sugar, for rim
- 2ounces Cognac, preferably Pierre Ferrand 1840
- ¾ounce dry Curaçao, preferably Pierre Ferrand
- ¾ounce fresh lemon juice
- 1dash orange bitters
- Orange twist
Preparation
- Step 1
In a small pot over low heat, simmer the Demerara sugar with ¼ cup cold water. Stir until sugar has melted, about 5 minutes, and let cool. (You will have extra syrup.)
- Step 2
Rub orange slice around half the outer rim of a coupe glass. Place sugar in a small dish. Holding glass parallel to dish, coat with sugar only the half you’ve rubbed with the orange. Set aside.
- Step 3
Combine ½ teaspoon simple syrup, the cognac, Curacao, lemon juice and bitters in a mixing glass. Add ice, then cover, shake and strain into the sugared glass. Garnish with an orange twist and serve.
Private Notes
Comments
I worked as a bartender before going to law school in the mid 1990's. I learned about some of the arguably more esoteric drinks, such as the sidecar, Singapore Sling, and several others. I've been a fan of the sidecar ever since, and I've enjoyed many of them through the years, including premium versions. Having said that, this is a killer recipe and I love it. Kudos to Mr. Simó for knocking this one out of the park. 5 stars.
I worked as a bartender before going to law school in the mid 1990's. I learned about some of the arguably more esoteric drinks, such as the sidecar, Singapore Sling, and several others. I've been a fan of the sidecar ever since, and I've enjoyed many of them through the years, including premium versions. Having said that, this is a killer recipe and I love it. Kudos to Mr. Simó for knocking this one out of the park. 5 stars.
This has become one our go to cocktails. Thank you!
Super yummy version of a sidecar!