Being the parent of a new baby, my life is pretty much on HIS schedule now--not mine. So, it should be no surprise that I'm late with the Cocktail of the Week this week.
I decided to choose a cocktail that IS often available in well-stocked bars these days--the Sidecar. Plus, it's a cocktail for which we already had all the ingredients on hand. Since I was not able to pop by the liquor store, if I wanted a Cocktail of the Week--it had to be one we could make with what we already had.
The Sidecar
1/3 brandy
1/3 Cointreau
1/3 lemon juice (fresh)
Easy, eh? Plus, it is easily tailored to one's palate. Want it sweeter? Add more Cointreau. More tart? Go heavier on the lemon.
The husband and I invited a friend over last night and whipped up a few Sidecars for everyone. The verdict was unanimous--we all LOVED them. For such a potent beverage, it is very drinkable. Especially for today's palate. Not a syrupy-sweet as so many common cocktails today, it's a good introduction to the more potent vintage cocktail.
Do let me know if you give this one a try, whether at home or at a bar. Oh, and insist on Cointreau, not Triple Sec.
I decided to choose a cocktail that IS often available in well-stocked bars these days--the Sidecar. Plus, it's a cocktail for which we already had all the ingredients on hand. Since I was not able to pop by the liquor store, if I wanted a Cocktail of the Week--it had to be one we could make with what we already had.
The Sidecar
1/3 brandy
1/3 Cointreau
1/3 lemon juice (fresh)
Easy, eh? Plus, it is easily tailored to one's palate. Want it sweeter? Add more Cointreau. More tart? Go heavier on the lemon.
The husband and I invited a friend over last night and whipped up a few Sidecars for everyone. The verdict was unanimous--we all LOVED them. For such a potent beverage, it is very drinkable. Especially for today's palate. Not a syrupy-sweet as so many common cocktails today, it's a good introduction to the more potent vintage cocktail.
Do let me know if you give this one a try, whether at home or at a bar. Oh, and insist on Cointreau, not Triple Sec.
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