| 2 whole | Green cardamom pods |
| 1 fl oz | Cognac (brandy) |
| 3⁄4 fl oz | Cointreau L'Unique triple sec liqueur |
| 3⁄4 fl oz | Belle de Brillet pear liqueur |
| 3⁄4 fl oz | Lemon juice (freshly squeezed) |
| 1⁄6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix |
Serve in a Coupe glass
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
Adapted from a recipe created in 2002 by Jason Scott at Oloroso in Edinburgh, Scotland.
See: Sidecar history and variations
A wonderful meld of aromatic ingredients. The combination of delicate cardamom spice and rich pear gives this cocktail an autumnal/winter feel.
Makes a minimum of 16.5 cocktails.
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