• January 29, 2016

    Citrus Sidecar Cocktail

    by
    Citrus Sidecar Cocktail | www.foodess.com

    The classic sidecar cocktail is made with cognac or brandy, orange liqueur, and lemon juice.

    Its appearance here was inspired by two things: a bottle of Remy Martin that was gifted to me, and a recent re-read of Twenties Girl by Sophie Kinsella – wherein a girl from the 20s haunts her niece, hilariously forcing her to wear flapper dresses and order sidecars.

    I feel like Sophie and I are old gal pals. I’ve devoured all of her chick-lit books since the first Shopaholic when I was sixteen. Now before you judge me on literature choice, I do know that they’re Kit Kats, not fine chocolates, but she makes me actually laugh out loud, which I love.

    Citrus Sidecar Cocktail | www.foodess.com

    Who am I kidding, I know you wouldn’t have judged me anyway.  We’re friends. <3

    This cocktail is orangey, and not too sweet, which I like – it’s more on the sour side.  The sugar-rimmed glass takes the edge off the tartness. Plus it’s super sparkly and pretty.

    Citrus Sidecar Cocktail | www.foodess.com

    P.S. Cocktails are a whole area of excitement and deliciousness that I feel we should really explore more here. Should we have Free-Pour Fridays? Should we?? I think we should. Let’s do it.

     

    Citrus Sidecar Cocktail

    A citrus-y, not-too-sweet 20s-era cocktail with fresh lemon and an orange twist. Grab your cognac and your flapper dress!
    Prep Time5 mins
    Total Time5 mins
    Course: Drinks
    Cuisine: American
    Servings: 2
    Author: Jennifer Pallian BSc, RD

    Ingredients

    • sugar for rimming glass
    • ice
    • 3 oz cognac or brandy
    • 1 1/2 oz triple sec or cointreau
    • 1 1/2 oz freshly squeezed lemon juice
    • orange peel for garnish

    Instructions

    • Wet a clean cloth with water and run it around the rim of two cocktail glasses. Immediately turn glasses upside-down in a shallow dish of sugar and twist until the rims are coated.
    • Fill a cocktail shaker with ice.  Add cognac, triple sec and lemon juice; shake vigorously until the outside of the shaker is frosty.
    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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