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 | Xanté pear liqueur |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Sugar syrup (rich) 2 sugar to 1 water |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
Nutrition:
There are approximately 192 calories in one serving of Pear & Cardamom Sidecar.
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