Pouring Ribbons Sidecar Recipes
POURING RIBBONS' SIDECAR
In the hands of a great mixologist, simple syrup can add a lot more than just sweetness to the mix, and it is the secret to this delicious sidecar. Joaquín Simó of Pouring Ribbons, an East Village bar, uses a concentrated concoction made from two parts Demerara sugar to one part water, which add a compelling toffee-like taste and silky texture to the amber booze. Brown-sugar simple syrups are also wonderful in nonalcoholic drinks, particularly lemonade and ice tea, and they will last for months in the fridge.
Provided by Melissa Clark
Categories cocktails
Yield 1 drink
Number Of Ingredients 8
Steps:
- In a small pot over low heat, simmer the Demerara sugar with 1/4 cup cold water. Stir until sugar has melted, about 5 minutes, and let cool. (You will have extra syrup.)
- 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.
- Combine 1/2 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.
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
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