Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Cognac VSOP |
| 1/2 fl oz | Calvados brandy |
| 1/2 fl oz | Triple sec liqueur (40%) |
| 1/4 fl oz | Green Chartreuse liqueur |
| 1/4 fl oz | Fresh pressed pineapple juice |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
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, New York City, USA.
See our Sidecar cocktail page for the full story behind the origins of the Sidecar, its history and variations.
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