Garnish:
Fresh ginger & lemon slices
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Cognac VSOP |
| 1⁄2 fl oz | King's Ginger Liqueur |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1 dash | Peychaud's or other Creole-style bitters |
| 1⁄2 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
The idea was to make a riff on an Aviation (see Biggles Aviation) but ginger cries out for cognac so we also ended up with this ginger Sidecar.
About:
Created in 2008 by yours truly (Simon Difford) at The Cabinet Room, London, England. As a kid I was an avid reader of the Biggles books.
See our Sidecar cocktail page for the full story behind the origins of the Sidecar, its history and variations.
