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Simon's Sidecar

Unusually for a Sidecar, my recipe leans heavily on orange curaçao and pineau des charentes, each adding layers of flavour to this finely balanced sour
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Simon Sedgley’s Avatar Simon Sedgley
11th April at 11:07
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.
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Simon Sedgley’s Avatar Simon Sedgley
9th April at 13:01
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.
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Simon Sedgley’s Avatar Simon Sedgley
9th April at 13:37
btw we went posh on the Pineau with Grosperrin MMC3 1979. We thought that the recipe warranted it.
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