Name: Pear & Cardamom Sidecar
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 2 Green cardamom pods; 30 ml Cognac; 22.5 ml Triple sec (e.g. Cointreau); 22.5 ml Pear & cognac liqueur; 22.5 ml Lemon juice (freshly squeezed); 5 ml Sugar syrup (rich) 2 sugar to 1 water

Serve in a

Martini glass

Garnish:

Pear slice

How to make:

MUDDLE cardamom in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

2 whole	Green cardamom pods
1 fl oz	Rémy Martin 1738 Cognac
3/4 fl oz	Triple sec liqueur (40%)
3/4 fl oz	Xante Liqueur
3/4 fl oz	Lemon juice (freshly squeezed)
1/6 fl oz	Sugar syrup (rich) 2 sugar to 1 water
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Rémy Martin 1738 Cognac, 70cl

£ 48.75 £ 2.12 per cocktail, makes 23 Cointreau triple sec liqueur, 70cl

£ 23.75 £ 0.77 per cocktail, makes 31 Cointreau triple sec liqueur, 70cl

£ 18.85 £ 0.61 per cocktail, makes 31 Xante Liqueur, 50cl

£ 23.25 £ 1.06 per cocktail, makes 22

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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Review:

A wonderful meld of aromatic ingredients.

History:

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.