SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
Lemon zest twist
One orange liqueur, blue curacao, replaces another, triple sec, to give this Sidecar an aquamarine hue.
Adapted from a recipe created in February 2016 by Matthias Lataille, London, England.
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Sidecar Cocktail (Difford's recipe)
SHAKE all ingredients with ice and fine strain into chilled glass.
STIR all ingredients with ice and strain into ice-filled glass.
The Sidecar is a classic cocktail made with cognac, triple sec orange liqueur and lemon juice. Traditionally made to be on the slightly sour side of balanced, it is often served in...
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
When making drinks containing cream and eggs it is common practice to first shake the mixture without ice, before shaking the drink a second time with ice. This practice is known...
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a ‘liqueur’ must have an...
There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather
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