Welcome to episode 11 of The Art of Drinking with Join Jules and Your Favorite Uncle

What are we drinking?

The Sidecar & The Sidecar Spritz

The Sidecar has been a popular cocktail since inception around WWI and the jury is still out on who invented it, but we try to sort that out. This is also the cocktail that inspired Jules to launch her career in mixology. You don’t wan to to miss this episode

Uncle Brad’s Recipe

Beautiful cognac flavors with sweetness of orange, sour of lemon, good mouth feel from a little demerara sugar syrup, and again… all in balance

What do I need?

Cognac, I used Pierre Ferrand (Ferr on)

Cointreau or Dry Curacao 

Lemon for juice

Demerara sugar

Orange for garnish

Granulated sugar for rim (optional)

Ice

Citrus press

Y-peeler

Boston Shaker

Hawthorn

Mesh

Jigger 2oz and ¾ and ¼ 

Coupe glass

How do I make it?

Making simple syrup, 2 cup demerara sugar to 1 cup water – bring to boil, simmer for 5 – 10. Let cool

1. Chill your glass

2. Juice your lemon

3. Sprinkle some granulated sugar on a small plate (rim glass with)

4. In big side add

   1. ¼ oz of RIch (2:1) demerara sugar

   2. ¾ oz of lemon juice

   3. ¾ oz of Cointreau

   4. 2 oz of cognac

5. In small side add your ice and 

SHAKE!!!

1. Grab your glass from freezer

2. Take a lemon wedge and rim half of the glass, I like halfrims

3. Take your glass, with the side you rimmed, and dab it in the sugar 

4. Hawthorn strainer, springy one over the big side of the shaker

5. Mesh strainer over your glass, and pour your liquid through strainer (double straining)

6. Take a healthy strip off your orange going from top to bottom, I like to trip the sides and cut the ends on a bias – looks like a long parallelogram

7. Twist the orange over your drink and hang on the side of your glass

Join Jules’ Recipe

What do I need?

• Cognac

• Lemon

• Cointreau

• Prosecco, or if you want to stay french champagne

• Pear liqueur or maraschino liqueur

• Ice

• Cocktail shaker

• Jigger

• Fine mesh and Hawthorne strainer

• Coupe glass

• Dehydrated citrus for garnish

How do I make it?

• 1.5 oz cognac

• ¾ oz cointreau

• ¾ oz lemon juice, it has to be fresh

• ½ oz pear liqueur or maraschino liqueur

• Add ice and shake

• Strain into a chilled coupe glass.

• Top with bubbles

• Garnish & enjoy

Get your Sidecar history lesson by listening to the full podcast wherever you listen to your podcasts!

Ordering cocktails at a bar terminology

Well drink: “well” is a section in the bar where the “house” liquors are stored. 

Neat: poured from the bottle into the glass without ice

Up: shaken or stirred with ice and strained into a glass without ice

On the rocks: poured over ice

Back: drink served alongside and in a separate glass from the main drink.