Garnish:
Fresh ginger & lemon slices
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Cognac |
| 1/2 fl oz | King's Ginger Liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 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 green above.
Review:
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.
History:
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.
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