How to Make the Perfect Sidecar
Ring the bell, it's time for Last Call, where JK Grence, bartender at Shady's, serves up booze advice and recipes. Got a burning question for your bartender? Leave it in the comments and it might be answered in a future column.
One of my favorite parts of writing Last Call is getting to answer people's burning questions about booze. I'm not kidding in the intro tag up there, I truly love getting to pull the curtain back on the alchemy of bartending. This week, I opened up the mailbag and read:
What tips do you have for making a good Sidecar?
Good choice with the Sidecar, it's one of the most underrated drinks out there. The hardest part of ordering one is finding a bartender who's heard of the thing. While the Sidecar is practically the standard bearer of brandy cocktails, Americans (except grape-loving Californians who skip the Sidecar in favor of sipping brandy neat from a snifter, and for some strange reason Wisconsinites) lost their taste for brandy quite some time ago. It's poised to make a comeback; brandy is smooth and easy to drink, but has more character than boring old vodka. The Sidecar is a great place to start.