I`m hoping this thread will give us all a chance to share the very best techniques and recipes for classic cocktails.
A classic has stood the test of time and is usually a simple and easy to concoct drink. But subtleties in recipe and preparation can make a surprising difference in the final result.
For example: The Sidecar…
A Sidecar is Brandy*, Cointreau**, Lemon juice stirred in ice and served in a cocktail glass.
The odd thing about the Sidecar, as opposed to other classics, is the proportions - they are all over the map. I have seen 8/2/1, 2/1/1, 1/1/1 (Brandy, Sweet, Sour) which produce wildly different drinks.
After long experimentation, (hic!) I conclude the following recipe:
- at least 5 parts Brandy
- at least 2 parts Cointreau
- no more than 2 parts lemon juice
In other words 5/2/2 but back off on the lemon juice.
This produces an oh-so-good drink with lemon flavour in the background, and the orange Brandy flavour in the foreground.
- or Cognac (Brandy from the Cognac region). I have been using Hennessy VSOP
** or Orange liquors like Grand Marnier, Triple Sec. I have been using Cointreau