Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 1 2⁄3 fl oz | Camus VSOP Cognac |
| 3⁄4 fl oz | Blue curaçao liqueur |
| 3⁄4 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1⁄2 fl oz | Pasteurised egg white |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
One orange liqueur, blue curacao, replaces another, triple sec, to give this Sidecar an aquamarine hue.
About:
Adapted from a recipe created in February 2016 by Matthias Lataille, London, England.
See our Sidecar cocktail page for the full story behind the origins of the Sidecar, its history and variations.
