Juniper Lately

I've always done my Sidecar to a simple 2:1:1 recipe, but I decided to try this variant and my goodness was it tasty and balanced! easing down the Triple Sec and adding sugar syrup made for a bigger divergence than I expected! I think this is going to be my new regular Sidecar go-to!

I like the “exponential decay” sidecar 2 oz brandy, 1 oz triple sec, 1/2 oz lemon juice. The best part is that you never run out of this drink…. (Sorry, bad math teacher joke)

I love this! I used a non-alcoholic ipa from Toronto's Collective Arts brewery. This cocktail tastes so grapefruity - very refreshing!

I have a couple of recipes jotted down that use these ingredients in slightly varying amounts but topped with a cold ipa. Both are called The Elvis. Not found on Diffords, but highly recommended when it’s hot outside! (Switch the ipa for something sparkling like Prosecco and you’ve got a Costello)

In the spirit of the previous comments… I substituted Irish whiskey (Black Bush) for bourbon (I’m in Canada… still no bourbon here 😢) and I read this wrong and used ginger beer… did use some sugar syrup. Still delicious. Perhaps my version should be called Kerry Derby? Kerry Derry?

This is perfect in a gin-based lemon drop “martini”. Tastes like summer.

Very more-ish. I sprinkled a pinch of Maldon salt flakes on the top … mmmmm

Corn foam? Anyone know what that is?

Oops - accidentally made this with tequila instead of vodka - don’t know if that already has a name but it’s delicious. Like a softened margarita.

Didn’t have applejack so used 20 ml of brandy and about 15ml of fresh apple cider - delicious 😋

This is nice for those days when you want a margarita but find your supply of limes has dried up…

Tad sweet - better to up the bitter and dry ingredients.

I didn’t have aperol so made it with Campari and just a drop of sugar syrup - very nice and not too sweet.

Found this a little punchy for my mood this evening (could be the rye I’m using) so I added 20 ml of sweet vermouth for a more Manhattan-y feel. Very nice. And I agree whole heartedly with the previous comment - a little syrup from Jack Rudy’s bourbon cherries also helped.

Love a Jasmine as is, but just made this “long” by subbing a wee bottle of Gioia bitter soda (100ml) in place of the Campari - very nice and refreshing.

The only reason I wish I hadn’t tried this recipe is that it’s more complicated than the recipe I was using… but it’s SO GOOD. Tolerates substitutions well. However, do not under any circumstances skip the umbrella! (It’s 32°C here in Canada today - feels like 41° with the humidity🥵 This PC is helping immensely!)

Living in Canada, we can’t get bourbon right now, so I substituted Irish Whiskey. Delicious. Perhaps that’s a Belvedere No. 2?

One of those recipes that allows for endless experimentation I believe. My current favourite is roughly 3:2 rye:islay scotch, Dolin rouge at half the spirit, angostura bitters, outrage twist and Luxardo Cherry garnish.

I know it was a typo but an OUTRAGE twist just seems apropos to me as we begin 2025! 😉

How did you make it into a syrup? just adding sugar in it and...?

Yep - equal parts champagne (or whatever sparkling leftover) and sugar, gently heated until the sugar dissolves. It has a delicate champagney flavour. I use it as a simple 1:1 syrup. (I suppose it could also be made in Diffords prefered 2:1 ratio - not sure if the flavour would stand up to that much sugar?)

Had some leftover champagne (weird) and made it into a simple syrup. Used it in the sabot when I didn’t have any sparkling anything. I guess not technically a sabot but DELICIOUS.

It could nestle nicely in a Nick & Nora.

Say that five times fast!

Speaking of hangovers, my dad and his brothers, following a night of too many caesars and too much beer, would frequently begin the day with a red eye made with… beer and Clamato juice! 🤢

Oops - made this with Flor de Caña rum before I read about the court ruling… please don’t tell anyone, but it’s still delicious!

In an attempt to make a lower abv cocktail I made this with a strong licorice spice herbal tea in place of the Pisco, kept the triple sec, and skipped the absinthe. It’s lovely! (Although it REALLY foamed up over the glass 😂)