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Chevalier
Aromatic bitters add their distinctive flavour to a classic Sidecar
2469n
14th March at 08:19
Much like Alabazam, 19th century cocktail
27th February at 11:46
I don't know what the other commenters are talking about. I really enjoyed this and was pleasantly surprised. Perhaps it's because my dashes of bitters are a bit more voluminous than other people's, but this was a nice surprise. Yes, it's like a Sidecar, but this is still good.
15th February at 00:41
Okay but really, what’s the point? A Sidecar is magnificent in and of itself, the Anglo is just gilding the lily. That being said, the Pear and Cardamon Sidecar is truly a thing unto itself, a thing worthy of checking out if you haven’t already met it!
15th February at 11:57
We really enjoyed this as a distinctively characterful variant on the Sidecar. We suppose that if this recipe had been the original and someone had come along later with the now classic Sidecar as a variant, there might have been a chorus of "too bland!". Someone, we forget who, once said that if people had nothing to complain about they would be silent much of the time. We take it that you meant "Ango".
15th February at 00:40
Honestly, I think I'd just skip this and make a regular sidecar. This was not bad, but all of the angostura flavour was lost, save the bitterness. We ended up adding extra sugar even with a sugar rim on the glass. Not bad, but not better then the standard sidecar.
14th February at 04:19
We liked this but as another commenter noted this is quite tart (and I like sour drinks!) and I felt the angostura was a bit lost in the sour profile. We upped the sugar syrup slightly and also upped the angostura by another dash each. A nice variation for Sidecar enthusiasts like me.
14th February at 00:21
Too tart for me. Original calls for 2 spoons of simple sugar syrup. 1/6 of an oz. does not seem to be enough. Might try with more simple.