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The Sidecar


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#61 eje

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Posted 16 March 2009 - 12:04 PM

Article in last Sunday's Chronicle:

The Keys to the Sidecar, Jon Bonne

The sidecar, simple? You've fallen into the classic trap.

This timeless cocktail relies on three simple ingredients: brandy, orange liqueur and lemon juice. That simplicity obscures a more confusing reality. By slightly shifting the three, you can emerge with more than a half-dozen notably different drinks. Cocktail books are all over the map. Under the sidecar rubric can be found the crazy tart, fiercely boozy or marginally potable.


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#62 Wild Bill Turkey

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Posted 16 March 2009 - 02:22 PM

I imagine you do not order a "rum sidecar"...?? or do you?

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Answering this question in the category of "New Orleans Sours" from the Gary Regan book is the Missing Link: Dark rum w/Cointreau and lemon in the 3;2;1 formula.

#63 slkinsey

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Posted 16 March 2009 - 02:26 PM

Not sure that will help you much in ordering a drink at a bar. As far as I know, that's a Gary Special.
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#64 daisy17

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Posted 16 March 2009 - 03:32 PM

can someone tell an amateur like me what happens to the cocktail name when you change the spirit of a sidecar without changing the other ingredients or proportions...

I imagine you do not order a "rum sidecar"...?? or do you?

and what spirtis work best to sub for the brandy? I like to mix it up a bit at times...

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This isn't really going to answer your question, but I do often order a rum old fashioned (which I've also heard referred to, but not always, as a treacle). I don't know if this is weird, but it's what I do.

As far as understanding families of drinks, I also highly recommend Joy of Mixology. I had been struggling with relating cocktails to each other for a couple of years ("this is like X, but Y") and Gary's book really put it into perspective for me.

#65 slkinsey

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Posted 16 March 2009 - 04:37 PM

Daisy, I don't think there's anything "incorrect" or misleading about ordering a [specify your spirit] Old Fashioned. The Old Fashioned is more a family of drinks than a specific drink. So long as you have sugar, bitters and booze on a big piece of ice with a twist, you've got an Old Fashioned.

A Sidecar, on the other hand, is a specific drink calling for a specific spirit. Still, I don't necessary think there's anything wrong with telling a bartender (one who presumably knows how to make a decent Sidecar) that you want "something like a Sidecar, but with rum."
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#66 Gary Regan

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Posted 17 March 2009 - 04:52 AM

I don't believe the folloowing quote for a second, but it's one more claim to the creation of the Sidecar, this one made by a bartender who tended toward a little bragging (and what good bartender doesn't?) :biggrin:

“On my night off I went visiting a few places—busman’s holiday. In one place, the young bartender approached me for the order. He said he could make any kind of drink I wanted. So just for the fun of it I said, ‘Could you suggest something in the line of a cocktail?’
‘Yes sir, just let me make it, and you’ll like it.’
Sure enough he made one, and the minute I tasted it I knew it was a sidecar cocktail that I had originated many years ago. I was rather surprised myself, and, over the young man’s objections, I almost but not quite convinced him that it was the drink that I originated.” My 35 Years Behind Bars: Memories and Advice of a Bartender, Including a Liquor Guide by Johnny Brooks. New York, Exposition Press: 1954.
“The practice is to commence with a brandy or gin ‘cocktail’ before breakfast, by way of an appetizer. Subsequently, a ‘digester’ will be needed. Then, in due course and at certain intervals, a ‘refresher,’ a ‘reposer,’ a ‘settler,’ a ‘cooler,’ an ‘invigorator,’ a ‘sparkler,’ and a ‘rouser,’ pending the final ‘nightcap,’ or midnight dram.” Life and Society in America by Samuel Phillips Day. Published by Newman and Co., 1880.

#67 evo-lution

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Posted 17 March 2009 - 05:42 AM

This isn't really going to answer your question, but I do often order a rum old fashioned (which I've also heard referred to, but not always, as a treacle).


:huh:

A Treacle contains apple-juice (dark rum, sugar, bitters, apple juice, ice), whereas a Rum Old Fashioned for me, doesn't (rum, sugar, bitters, ice).
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#68 daisy17

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Posted 17 March 2009 - 05:58 AM

This isn't really going to answer your question, but I do often order a rum old fashioned (which I've also heard referred to, but not always, as a treacle).


:huh:

A Treacle contains apple-juice (dark rum, sugar, bitters, apple juice, ice), whereas a Rum Old Fashioned for me, doesn't (rum, sugar, bitters, ice).

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Then it's a good thing I don't call it that!

#69 FrogPrincesse

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Posted 14 January 2013 - 03:54 PM

Going back to one of my first (cocktail) loves, the Sidecar. A few years ago, when I did not know anything about cocktails, I made myself a sidecar after being intrigued by this recipe in one of Jamie Oliver's early books. Needless to say, I loved it and the rest is history... :smile:

Anyway - there is a Sidecar variation with aged rum substituted for the cognac in the Bartender's Choice app. It's the XYZ Cocktail, first published in the Savoy Cocktail book.

I wanted to finish up a couple of bottles of rum (in an effort to make room for new ones...) so we tried Appleton 12 year and Flor de Cana gold 4 year side-by-side. Appleton 12 was the clear winner, more depth of flavor whereas the Flor de Cana felt thin in comparison. I want to try it next with Havana Club 7 per David Wondrich's recommendation in Esquire.

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#70 Hassouni

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Posted 14 January 2013 - 04:48 PM

Hmm I have shitloads of Appleton 12, I'll give this a try soon!

#71 FrogPrincesse

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Posted 14 January 2013 - 04:58 PM

Hmm I have shitloads of Appleton 12, I'll give this a try soon!

I love Appleton 12. It's great in tiki drinks and daiquiri variations too. I feel that it's a bargain at less than $35 typically.

#72 Hassouni

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Posted 14 January 2013 - 08:28 PM

Yeah the Montgomery County (MD, across the river) liquor monopoly, which oddly, is the cheapest outlet in the area and has good selection - had Appleton 12 at $25 for a few months running so I bought a few bottles. They've also had Mount Gay XO for $35 since Summer 2011.

#73 Adam George

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Posted 15 January 2013 - 08:00 AM

Robert Hess calls a Rum Sidecar an Outrigger, on one of his videos.
I can't remember his reasoning, other than "XYZ doesn't sound much like a rum cocktail"

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#74 Hassouni

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Posted 15 January 2013 - 08:22 AM

His reasoning was that an outrigger is the tropical equivalent of a sidecar, and would be a good name for a rum drink

#75 Adam George

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Posted 15 January 2013 - 08:36 AM

Of course! Sorry, I'mnot very nautical. And yes, it is a good name.

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#76 FrogPrincesse

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Posted 22 October 2013 - 10:57 AM

Outrigger- I like the name. Jeff Berry was the one who came up with it (see what Robert Hess wrote here).

 

This weekend I tried the Pourring Ribbons version of the Sidecar and it is fabulous. Absolutely spot on.

 

2 oz Pierre Ferrand 1840 cognac, 3/4 oz Pierre Ferrand dry curacao, 3/4 oz lemon juice, 1/2 tsp demerara syrup, dash orange bitters (I used a mix of Fee and Regan's).

 

There is a video with Joaquin Simo (and Melissa Clark) if you follow the link, but strangely he does not use the orange bitters in it.

 

10372258276_3e5704efe9_z.jpg


Edited by FrogPrincesse, 22 October 2013 - 11:05 AM.


#77 Hassouni

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Posted 22 October 2013 - 11:25 AM

Ah Pouring Ribbons, what a good bar!



#78 Adam George

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Posted 22 October 2013 - 12:51 PM

I saw that video and had a feeling it would be a good version.


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#79 JoNorvelleWalker

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Posted 09 November 2013 - 02:49 PM

Outrigger- I like the name. Jeff Berry was the one who came up with it (see what Robert Hess wrote here).

 

These Outrigger proportions are quite different from the classic Sidecar proportions Berry lists in Remixed (p40):

 

3/4 oz fresh lemon juice

3/4 oz triple-sec

1 1/2 oz gold Barbados rum

 

 

Hess (from the link FrogPrincesse gave):

 

1/2 oz lemon juice

1 oz Cointreau

2 oz rum

 

 

Thoughts?  Or do I have to go buy some lemons to find out?



#80 Adam George

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Posted 09 November 2013 - 06:50 PM

Funnily, neither are proportions I would swing for, although I sway toward Berry. Hess balances drinks on the sweet and strong side.

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#81 FrogPrincesse

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Posted 09 November 2013 - 08:04 PM

For reference, the ratios for the XYZ above were 3:2:1 with 1.5 oz aged rum, 1 oz Cointreau, and 0.5 oz lemon juice.

I'd say make all three and report...

#82 Hassouni

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Posted 09 November 2013 - 09:10 PM

For reference, the ratios for the XYZ above were 3:2:1 with 1.5 oz aged rum, 1 oz Cointreau, and 0.5 oz lemon juice.

I'd say make all three and report...

 

"FrogPrincesse: encouraging you to drink not so responsibly"

 

:biggrin:



#83 FrogPrincesse

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Posted 09 November 2013 - 09:18 PM




For reference, the ratios for the XYZ above were 3:2:1 with 1.5 oz aged rum, 1 oz Cointreau, and 0.5 oz lemon juice.
I'd say make all three and report...

 
"FrogPrincesse: encouraging you to drink not so responsibly"
 
:biggrin:
Encouraging you to drink socially... Invite a couple of friends and compare your impressions!
;-)

Edited by FrogPrincesse, 09 November 2013 - 09:24 PM.


#84 Adam George

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Posted 10 November 2013 - 09:22 AM

I can understand making a Sidecar 3:2:1, but with most rums being sweeter than most Cognacs, I would drop the Cointreau down to .75

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#85 JoNorvelleWalker

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Posted 10 November 2013 - 02:01 PM

No lemons yet.  Still working through a bunch of limes.



#86 JoNorvelleWalker

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Posted 14 March 2014 - 09:49 PM

Tonight is my first sidecar, sorry it took so long to report back:

 

2 oz Pierre Ferrand 1840

3/4 oz Cointreau

1 oz lemon juice

 

 

This is wonderful.  Proportions are just right.



#87 JoNorvelleWalker

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Posted 18 March 2014 - 08:32 PM

I just tried a

 

2 oz Pierre Ferrand 1840

1/4 oz Cointreau

1 oz lemon juice

 

 

A bit too tart for my taste but still a satisfying drink.



#88 haresfur

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Posted 19 March 2014 - 01:25 AM

I just tried a

 

2 oz Pierre Ferrand 1840

1/4 oz Cointreau

1 oz lemon juice

 

 

A bit too tart for my taste but still a satisfying drink.

 

My suggestion is not to worry about the amounts when you are mixing sours - go by flavour.  You can adjust and keep track of the amount to find what you like, but even then, your citrus will vary and could need adjustment.  I aim to be compulsive about taste, not round numbers.


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#89 scamhi

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Posted 20 March 2014 - 02:24 PM

made my first sidecar last night.

2oz Pierre Ferrand

2oz Luxardo tri plum

2oz meyer lemon juice

 

good stuff, a touch too sweet.



#90 Hassouni

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Posted 20 March 2014 - 02:49 PM

wow, even ratios? That and Meyer lemon explains your sweetness!