Pear & Cardamom Sidecar

Difford’s Guide
Discerning Drinkers (41 ratings)

Serve in a Coupe glass

Ingredients:
2 whole Green cardamom pods
1 oz Rémy Martin V.S.O.P. cognac
34 oz Cointreau triple sec liqueur
34 oz Belle de Brillet pear liqueur
34 oz Lemon juice (freshly squeezed)
16 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of pear wedge.
  3. MUDDLE cardamom in base of shaker.
  4. Add other ingredients.
  5. SHAKE with ice.
  6. FINE STRAIN into chilled glass.
  7. Garnish with pear wedge on rim.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

A wonderful meld of aromatic ingredients. The combination of delicate cardamom spice and rich pear gives this cocktail an autumnal/winter feel.

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History:

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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Jeremy Harrold’s Avatar Jeremy Harrold
8th January at 07:38
My first use of Belle de Brillet and what a wonderful cocktail. A balanced sour which maintains a freshness alongside the cognac and pear flavours.
30th December 2023 at 17:56
Absolute favourite in my friend group. Had to restock Belle de Brillet (definitely worth the hustle to get it) at least twice times this year.
30th August 2023 at 00:17
This cocktail is the definition of well balanced.
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Anonymous

28th November 2021 at 15:34
Wow, this is wonderful! Elegant, complex, beautifully balanced, fruity and festive. The warm pear and bright citrus fruits are a lovely combination.