Tantris Sidecar No.1
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Tantris Sidecar No.1
Serve in a Coupe glass
| 1 oz | Rémy Martin V.S.O.P. cognac |
| 1⁄2 oz | Calvados / apple brandy / straight applejack |
| 1⁄2 oz | Cointreau triple sec liqueur |
| 1⁄4 oz | Green Chartreuse (or alternative herbal liqueur) |
| 1⁄4 oz | Pineapple juice |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A Sidecar with extra interest courtesy of Chartreuse, pineapple and Calvados.
Variant:
Omit calvados and replace with an extra half shot cognac. An adaptation demonstrated by Audrey at a Cognac Summit on 22 January 2008.
History:
Adapted from a recipe created in 2000 by Audrey Saunders at Beacon in New York City, USA.
Sidecar history.
Nutrition:
One serving of Tantris Sidecar No.1 contains 197 calories
Alcohol content:
- 1.5 standard drinks
- 21.21% alc./vol. (21.21° proof)
- 20.7 grams of pure alcohol
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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