Serve in a Coupe glass
2 whole | Green cardamom pods |
1 oz | Rémy Martin V.S.O.P. cognac |
3⁄4 oz | Cointreau triple sec liqueur |
3⁄4 oz | Belle de Brillet pear liqueur |
3⁄4 oz | Lemon juice (freshly squeezed) |
1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
A wonderful meld of aromatic ingredients. The combination of delicate cardamom spice and rich pear gives this cocktail an autumnal/winter feel.
Adapted from a recipe created in 2002 by Jason Scott at Oloroso in Edinburgh, Scotland.
See: Sidecar history and variations
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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