Sidecar Recipes
SIDECAR
Steps:
- Five minutes prior to serving, fill 4 champagne coupe glasses with ice. When ready to serve, dump the ice and rub the rims of each coupe with lemon juice. Rim half of each glass in the pink sugar. In a cocktail shaker add the cognac, superfine sugar, orange liqueur and lemon juice.
- Add 1/2 cup crushed ice. Cover and shake vigorously. Use the strainer and pour equal amounts into the coupes. Garnish with the lemon peels.
SIDECAR
Welcome summer with this sidecar drink recipe. Treat yourself to this sunny delight on a warm day.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Fill a shaker three-fourths full with ice. Add the brandy, triple sec and lemon juice. Cover and shake for 15-20 seconds or , until condensation forms on outside of shaker. Strain into a chilled cocktail glass. Garnish as desired.
Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
SIDECAR COCKTAILS
Provided by Ina Garten
Time 25m
Yield 4 drinks
Number Of Ingredients 6
Steps:
- If you want to frost the glasses, dip the rim or 4 martini glasses in a shallow plate of lemon juice and then in the sugar. Allow to dry for 15 minutes.
- Combine the Cognac, Triple Sec, and lemon juice in a pitcher. Pour some into a cocktail shaker with ice, shake well and pour into the glasses. Garnish with a cherry or lemon peel.
SIDECAR
I always think of the sidecar as a brandy margarita, except that it is made with fresh lemon juice.
Provided by squawk93
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a cocktail shaker 3/4 full with ice cubes. Pour in lemon juice, Cointreau, and brandy. Cover and shake vigorously for about 30 seconds until the outside of the shaker becomes cold and frosty. Strain into a martini glass and garnish with a wedge of lemon.
Nutrition Facts : Calories 135 calories, Carbohydrate 7.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 1.3 mg, Sugar 6 g
SIDECAR
Try your hand at recreating a classic 1920s cocktail, the sidecar. It's easy to adapt - simply use cognac, or go with equal parts cognac, triple sec and lemon juice
Provided by Miriam Nice
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 5
Steps:
- Put a coupe glass in the fridge to chill. Tip all of the ingredients into a cocktail shaker.
- Shake well, until the outside of the shaker feels cold, then strain the cocktail into the chilled glass. If the lemon juice is too sharp, add the bitters to taste.
Nutrition Facts : Calories 239 calories, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 0.1 grams protein, Sodium 0.01 milligram of sodium
SIDECAR COCKTAIL
The Ritz Hotel in Paris claims to have created this cocktail in the early 20th century. The potent combination of Cognac and orange-flavored liqueur shaken until ice cold with lemon juice is a timeless classic.
Provided by Home Happy Hour
Categories Drinks Recipes Cocktail Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Sprinkle sugar on a small plate. Lightly wet half the rim of of a coupe glass with a damp paper towel. Dip the moistened rim in sugar to coat. Set the glass in the refrigerator to chill.
- Combine Cognac, orange-flavored liqueur, and lemon juice in a cocktail shaker. Add ice, cover, and shake until chilled. Strain into the chilled, sugar-rimmed coupe.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 17.8 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.7 mg, Sugar 15.7 g
SIDECAR
The Sidecar is another famous cocktail that came out of Paris in the Twenties, thanks to Prohibition driving the best bartenders out of the country. It is said to have been invented at the Ritz Hotel by American ex-pat Frank Meyer, the head bartender. It was a favorite of Hemingway, F. Scott Fitzgerald, and Henry Miller. The Sidecar is also an ideal after-dinner option or even a nightcap because of its "candied" nature. Cognac is rarely mixed with juices, as the subtle qualities in fine brandy are easily lost in cocktails. The Sidecar is one exception-it blends cognac and Cointreau beautifully and balances them out with fresh lemon juice. The key to this cocktail is its sugar rim on the glass. This dissolves on the tongue and mixes with the rest of the drink to create the perfect balance, leaving room for the brandy. For a simple variation on the Sidecar, add a splash of Benedictine and lose the sugar rim to create the Honeymoon.
Yield makes 1 drink
Number Of Ingredients 6
Steps:
- Moisten the rim of a cocktail glass with the lemon wedge. Carefully dip the rim in the sugar so that only the very top edge is coated evenly. Place the glass in the freezer to let the sugar rim harden. Pour the cognac, Cointreau, and juice into a mixing glass. Add large cold ice cubes and shake vigorously. Strain into the prepared cocktail glass. Garnish with the orange twist.
- Dominant Flavors: citrus, heavy on oranges with orange on the nose
- Body: medium, rich
- Dryness: medium
- Complexity: low to medium
- Accentuating or Contrasting Flavors: sugar granules and oak
- Finish: short with orange oil and lemon overtones
- Glass: cocktail
SIDECAR
Steps:
- Shake ingredients with ice. Strain into a glass. For a sugar rim, swipe the rim with a lemon wedge; dab with sugar.
SIDECAR
Steps:
- Shake all liquid ingredients with ice. Rim half a chilled coupe glass with sugar. Strain drink into glass. Garnish with a lemon twist.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 7 grams
THE SIDECAR
Categories Liqueur Alcoholic Cocktail Party Wedding Cocktail Lemon Brandy Triple Sec Drink
Yield Serves 1
Number Of Ingredients 3
Steps:
- In mixing glass or shaker filled with ice, combine Cointreau, brandy, and lemon juice, and shake vigorously. Wet rim of a 3- to 4-ounce cocktail glass and place on a lightly sugared plate. Strain liquor into the glass and serve.
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