Name: Simon's Sidecar
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 15 ml Orange Curaçao; 15 ml Pineau des Charentes; 15 ml Lemon juice; 5 ml Sugar syrup 'rich' (2:1); 2 drop Saline solution 4:1

Ingredients

1 ¹⁄₂ fl oz

Cognac (brandy)

¹⁄₂ fl oz

Ferrand Dry Curaçao liqueur

¹⁄₂ fl oz

Ferrand Pineau des Charentes (chilled)

¹⁄₂ fl oz

Lemon juice (freshly squeezed)

¹⁄₆ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

2 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glass

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of orange zest twist.

Method

SHAKE all ingredients with ice.

FINE STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Simon's Sidecar contains 179 calories

Alcohol content:

1.5 standard drinks
20.54% alc./vol. (41.09° proof)
20.9 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Pineau des Charentes blanc — Sulphur Dioxide/Sulphites

Gallery

Comments & Discussion

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Tuber Magnatum Premium Member 18w

Very much enjoyed this drink but it was missing for me some complexity which I attribute to having only Reynac Pineau des Charentes. I would like to revisit this should I be lucky enough to source a bottle of Ferrand Pineau. At first I considered reducing the simple syrup to account for what I thought might be added sweetness from the Reynac. However, being the first time making this drink, I followed the recipe and didn't find it overly sweet. I'm not sure however it required 2 drops of saline as I think it muted the drink, although maybe that was more a function of a less complex Reynac Pineau than the salt.

Simon Sedgley Premium Member 24w

We came back to this using Calvados for the cognac. We found that this sacrificed a bit of depth for a slightly broader flavour profile, and added a faintly sharp note. Perhaps a more rustic version of our good host's suave original.

Simon Sedgley Premium Member 25w

Finely balanced indeed. And very tasty. But at the same time, for us, appealingly austere. Is there such a thing as a dry sour? We found that the harmony and integration blossomed as the warmth crept in, so maybe don't rush it.