Pouring Ribbons Sidecar Recipes

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SIDECAR



Sidecar image

Provided by William L. Hamilton

Categories     cocktails

Time 2m

Yield 1 drink

Number Of Ingredients 3

1 1/2 ounces Courvoisier
3/4 ounce Cointreau
1/2 ounce of fresh-squeezed lemon juice

Steps:

  • Shake ingredients with ice. Strain into a glass. For a sugar rim, swipe the rim with a lemon wedge; dab with sugar.

POURING RIBBONS' SIDECAR



Pouring Ribbons' Sidecar image

In the hands of a great mixologist, simple syrup can add a lot more than just sweetness to the mix, and it is the secret to this delicious sidecar. Joaquín Simó of Pouring Ribbons, an East Village bar, uses a concentrated concoction made from two parts Demerara sugar to one part water, which add a compelling toffee-like taste and silky texture to the amber booze. Brown-sugar simple syrups are also wonderful in nonalcoholic drinks, particularly lemonade and ice tea, and they will last for months in the fridge.

Provided by Melissa Clark

Categories     cocktails

Yield 1 drink

Number Of Ingredients 8

125 grams (1/2 cup) Demerara sugar
Orange slice, for garnish
Granulated sugar, for rim
2 ounces Cognac, preferably Pierre Ferrand 1840
3/4 ounce dry Curaçao, preferably Pierre Ferrand
3/4 ounce fresh lemon juice
1 dash orange bitters
Orange twist

Steps:

  • In a small pot over low heat, simmer the Demerara sugar with 1/4 cup cold water. Stir until sugar has melted, about 5 minutes, and let cool. (You will have extra syrup.)
  • Rub orange slice around half the outer rim of a coupe glass. Place sugar in a small dish. Holding glass parallel to dish, coat with sugar only the half you've rubbed with the orange. Set aside.
  • Combine 1/2 teaspoon simple syrup, the cognac, Curacao, lemon juice and bitters in a mixing glass. Add ice, then cover, shake and strain into the sugared glass. Garnish with an orange twist and serve.

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