The Sidecar Cocktail Recipe Video

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The Sidecar Cocktail Recipe

The Sidecar Cocktail Recipe The sidecar cocktail it’s a cocktail that’s really quite popular most bartenders know how to make it and you’ll actually see them in a bar menu. However very few people seem to have this day I like using the sidecar cocktail the good introduction to a cocktail can be because it’s very approachable it’s not too boozy and it’s got that sweet and sour hit a lot of people seem to like— What I’m going to show you today is my recipe for the sidecar cocktail that I think, makes an excellent balanced cocktail. We’re going to start up using cognac; this is not necessarily an expensive cognac. I would necessarily go try to find inexpensive spirit to use in most cocktails because in certain important time with a lot of money you are putting into the spirit you are decreasing the value by adding other ingredients to it, so you better take in and drink a really expensive spirits straight rather than take and use it in a cocktail. So always try to balance that of as well. So that be four parts we’re going to use two ounces often when people see recipes and the recipes are listed in parts rather than ounces and milliliters and some like that they get confused. They don’t have the part is and so when the time you see a recipe broken down into parts all they doing is trying to tell you the ratio of ingredients and you can use anything for a part you can use an ounce for a part you can use a egg cup for a part. So something that says your two parts to one part you can do two egg cups to one egg cup it’s a simple measurement so here’s our two ounces or four parts of brandy then I use two parts of Cointreau which would be one ounce and then use one part of lemon juice which will be half an ounce fresh squeeze always and again this a case where measuring. I think is extremely important because lemon juice is so vibrant in flavors if you ‘re just get a quarter ounce off you destroy the drink I see people taking and saying use a half of juice a lemon juice of half a lemon can vary in a quarter of ounce. And there you should just take a slice lemon and put it in. You should take and make sure you measure all the time. They really bothers me when I see all recipes they simply called juice of half a orange half a lemon half of lime or whatever because we don’t know how big lemon might have been back on those days .So we’re going to add the ice now since this drink included lemon juice which gonna be cloudy by its nature rather than stirring it we’re gonna shake it this is not just to points up the fact that in any recipe has cloudy ingredients in it which is going to be crème or lemon juice or a cloudy on appearance. Some like that, go ahead and shake it its quicker to chill it down but it also we’ll be cloudy just because lemon juice are really cloudy see after worrying bout the damaging the drink presentations therefore. A lot of bartenders when they shake a Boston shaker they have a specific patterns that they shaking they might taken like shaking a figure eight fashion or they might shake like this or shake like that they have different patterns and they think that their patterns actually works best for chilling it down. I’m not so solve on that myself I think you can probably shake a cocktail all for two different ways the important thing is making sure you shake it enough to chill it down. Now for garnish on this drink I’m just gonna use a lemon twist the sidecar is one of those drink you often see being served what‘s called a sugar rimmed glass. They use a special glass that is dipped the rim of the glass in lemon or lime juice or sugar water some like and then we’ll take in dip it into granulated sugar to get a nice little sugared rim on it. That wasn’t the way the drink was originally envisioned so I don’t think it’s necessary to add to it and one of the problems I have with that is it if the glass is all moist from the outside the sugar is going to actually slide down the glass and get your fingers sticky and I don’t like as a customer having my fingers sticky there while sitting in a bar and so like that. If you really want to take and do a sugar rum on your glasses the best way to do it is to sugar rim the glass as way I have a time and let the sugar solidify on the outside of the glass because it will actually will form a harder crest as time goes on over a couple of hours rather than taking doing it spontaneously and it’s less likely hold from the sugar actually going down. Another aspect of sugar rimming a glass rather than sticking and sticking the glass and the sugar we do want to do is take the glass hold it over the sugar bowl and they your spoon and damp the sugar over the top of the outside. That way the sugar is on the outside edge of the glass rather than inside so it’s not actually affecting the taste by sweetness. This is one of the customers to get the all extra sweet when they drink it. Going to the lemon twist you already see me do this repeatedly and again we’re doing it over top of the glass itself I’ll be mind a little trick of turning it into a spring that’s a little bit of extra time and I think and it works well and I’ll go ahead and wipe the outside of the glass with lemon twist just to have an actual head. And there we have the sidecar cocktail.

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The Sidecar Cocktail Recipe

The sidecar cocktail it’s a cocktail that’s really quite popular most bartenders know how to make it and you’ll actually see them in a bar menu. However very few people seem to have this day I like using the sidecar cocktail the good introduction to a cocktail can be because it’s very approachable it’s not too boozy and it’s got that sweet and sour hit a lot of people seem to like—

What I’m going to show you today is my recipe for the sidecar cocktail that I think, makes an excellent balanced cocktail. We’re going to start up using cognac; this is not necessarily an expensive cognac. I would necessarily go try to find inexpensive spirit to use in most cocktails because in certain important time with a lot of money you are putting into the spirit you are decreasing the value by adding other ingredients to it, so you better take in and drink a really expensive spirits straight rather than take and use it in a cocktail. So always try to balance that of as well. So that be four parts we’re going to use two ounces often when people see recipes and the recipes are listed in parts rather than ounces and milliliters and some like that they get confused. They don’t have the part is and so when the time you see a recipe broken down into parts all they doing is trying to tell you the ratio of ingredients and you can use anything for a part you can use an ounce for a part you can use a egg cup for a part. So something that says your two parts to one part you can do two egg cups to one egg cup it’s a simple measurement so here’s our two ounces or four parts of brandy then I use two parts of Cointreau which would be one ounce and then use one part of lemon juice which will be half an ounce fresh squeeze always and again this a case where measuring.

I think is extremely important because lemon juice is so vibrant in flavors if you ‘re just get a quarter ounce off you destroy the drink I see people taking and saying use a half of juice a lemon juice of half a lemon can vary in a quarter of ounce. And there you should just take a slice lemon and put it in. You should take and make sure you measure all the time. They really bothers me when I see all recipes they simply called juice of half a orange half a lemon half of lime or whatever because we don’t know how big lemon might have been back on those days .So we’re going to add the ice now since this drink included lemon juice which gonna be cloudy by its nature rather than stirring it we’re gonna shake it this is not just to points up the fact that in any recipe has cloudy ingredients in it which is going to be crème or lemon juice or a cloudy on appearance. Some like that, go ahead and shake it its quicker to chill it down but it also we’ll be cloudy just because lemon juice are really cloudy see after worrying bout the damaging the drink presentations therefore.

A lot of bartenders when they shake a Boston shaker they have a specific patterns that they shaking they might taken like shaking a figure eight fashion or they might shake like this or shake like that they have different patterns and they think that their patterns actually works best for chilling it down. I’m not so solve on that myself I think you can probably shake a cocktail all for two different ways the important thing is making sure you shake it enough to chill it down.

Now for garnish on this drink I’m just gonna use a lemon twist the sidecar is one of those drink you often see being served what‘s called a sugar rimmed glass. They use a special glass that is dipped the rim of the glass in lemon or lime juice or sugar water some like and then we’ll take in dip it into granulated sugar to get a nice little sugared rim on it. That wasn’t the way the drink was originally envisioned so I don’t think it’s necessary to add to it and one of the problems I have with that is it if the glass is all moist from the outside the sugar is going to actually slide down the glass and get your fingers sticky and I don’t like as a customer having my fingers sticky there while sitting in a bar and so like that.

If you really want to take and do a sugar rum on your glasses the best way to do it is to sugar rim the glass as way I have a time and let the sugar solidify on the outside of the glass because it will actually will form a harder crest as time goes on over a couple of hours rather than taking doing it spontaneously and it’s less likely hold from the sugar actually going down. Another aspect of sugar rimming a glass rather than sticking and sticking the glass and the sugar we do want to do is take the glass hold it over the sugar bowl and they your spoon and damp the sugar over the top of the outside. That way the sugar is on the outside edge of the glass rather than inside so it’s not actually affecting the taste by sweetness. This is one of the customers to get the all extra sweet when they drink it. Going to the lemon twist you already see me do this repeatedly and again we’re doing it over top of the glass itself I’ll be mind a little trick of turning it into a spring that’s a little bit of extra time and I think and it works well and I’ll go ahead and wipe the outside of the glass with lemon twist just to have an actual head.
And there we have the sidecar cocktail.

Transcription by: Scribe4you Transcription Services