Mince Pie and Sidecar

The second Sunday in Advent is upon us!  Another landmark on the path of expectant waiting and preparation; and another night for a warming mince pie cognac treat.

This week I’ve gone for a festive twist on the Sidecar as the orange and lemon of the brandy-based classic seem to be a good accompaniment to the candied peel and currants of the infused cognac.

  1. Add 40ml of mince pie cognac, 20ml of triple sec and 20ml of fresh lemon juice to a shaker of ice.
  2. Shake well and strain into a chilled coupe.
  3. Garnish with a reindeer napkin, Santa peg and a fox (what else?)
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Sidecar

Photo courtesy of Finger Food, some rights reserved.

The Sidecar is often considered to be the perfect beginner’s drink, so I am somewhat ashamed to make it the thirty-third entry at House of Bourbon.  In my defence, I am not much of a cognac consumer (outside of a Vieux Carré or Sazerac of course), so I have taken my time to get to this World War I classic.

The drink is attributed to either the Ritz Hotel, or Harry’s Bar, in Paris, where it is said a wartime captain was often deposited at the bar fresh from the sidecar of a motorcycle.  He ordered the drink that would come to be known as the sidecar as a pre-dinner revitaliser, and from that day on, the Sidecar has been a staple of many menus.

A slightly sour drink that has in times gone by been enhanced (desecrated?) by the addition of a sugared rim, the Sidecar is complex enough to be interesting, but simple enough to be easily mastered.  You proceed as follows:

  1. Add a large measure of brandy, a measure of triple sec and a measure of lemon juice to a shaker of ice.
  2. Shake well and double strain into a martini glass.
  3. Garnish with a twist of lemon.