|2 whole||Green cardamom pods|
|1 fl oz||Cognac VSOP|
|3⁄4 fl oz||Triple sec liqueur (40%)|
|3⁄4 fl oz||Belle de Brillet pear liqueur|
|3⁄4 fl oz||Freshly squeezed lemon juice|
|1⁄6 fl oz||Giffard Sugar Cane Syrup|
|1⁄2 fl oz||Chilled water (omit if using wet ice)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A wonderful meld of aromatic ingredients.
Adapted from a drink created in 2002 by Jason Scott at Oloroso, Edinburgh, Scotland.
See our Sidecar cocktail page for the full story behind the origins of the Sidecar, its history and variations.