November 21, 2019 - Written by: Nancy Pollard
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Winter Brings Sidecars And Snow

Dorothy Remington PollardMy mother-in-law was very chic (and she made many of her own stunning outfits, like the one pictured in this photo). Dorothy sidecar for me and one for yourRemington Pollard knew a thing or two  about cocktails.  She whisked my husband into the Knife and Fork ( a very swish restaurant in DC in the 1950s) to celebrate his birthday and first legal cocktail – which was a Sidecar.  It is thought to have been invented after World War I, most likely in Paris,  and was indeed named after a soldier’s sidecar attachment on his motorcycle.  This one is adapted from an excellent book on making cocktails titled The Bar Book by Jeffrey Morganthaler. I prefer the rim to have a teensy coating of caster sugar as I like the taste of the sugar against the tartness of the lemon and bite of the cognac.  Do include the orange peel garnish, as it takes the cocktail to another level. This is one of the recipes I use with my Sacred Harvest from my lemon tree.

These two sidecars are served with Flour Bakery’s Spiced Pecans which are so addictive you will probably want another one.

Sidecar for one with shared spiced pecans from Flour Bakery

 

Robert Pollard's Sidecar
Serves 1
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Ingredients
  1. 3.4 oz lemon juice
  2. 3/4 oz Cointreau
  3. 1.5 oz VSOP Cognac
  4. 2 tsp simple syrup
  5. caster sugar to rim the glass
  6. a piece of orange peel for garnish
Instructions
  1. Wipe the rim with a piece of lemon, then dip and swirl the glass in a plate of caster sugar.
  2. Combine the ingredients with enough ice cubes to cover in a cocktail shaker.
  3. Shake vigorously and strain into two prepared coupe style cocktail glasses.
  4. Twist a fresh orange peel to release the oils and then drop into the cocktail.
  5. We like to to sugar the rim of the glass with caster sugar.
  6. Wipe the rim with a piece of lemon, then dip and swirl the glass in a plate of caster sugar.
Notes
  1. Simply multiply the amounts in the ingredient list to create the number of cocktails you want to serve at a time.
Adapted from The Bar Book
Adapted from The Bar Book
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