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5 Sidecars with a Kick Start

Posted February 25, 2011 by Mary Kong-DeVito in Pretty Marinated
Indiana Jones

Did you know the Sidecar cocktail was first created at The Ritz Hotel Paris in 1922, the same year that Jaguar was founded as the Swallow Sidecar Company by Sir William Lyons?

The classic recipe calls for equal parts cognac, Cointreau, and lemon juice, and in 1934, started wearing sugared rims.

Bourbon Steak’s Pear Brandy Sidecar ($8) is a variation of the classic with Clear Creek pear brandy, Combier triple sec, fresh lemon, orange, and honey.  Shaken and served up with a sugar rim.

The Greek Sidecar ($10) at Zaytinya has Metaxa, Cointreau, Luxardo maraschino liquor, lemon juice, and a candied citrus rim.  Shaken, not stirred.

Cava Mezze makes an apple-flavored Calvados Sidecar with Busnel Calvados VSOP, fresh lemon juice, Cointreau, and agave nectar.  How do you like them apples?

Add some spice to your life with Galileo III’s Gingered Pear Sidecar  with Hangar One spiced pear vodka, St. Germaine elderflower liqueur, ginger syrup, lemon juice, and cinnamon.

Ride off into the orange sunset with Blue Duck Tavern’s Mandarin Sidecar ($14) which mixes cognac, Mandarin liqueur, and Eureka lemon juice.

Cava Mezze Restaurant on Urbanspoon


About the Author

Mary Kong-DeVito

Mary grew up in New York where the food-centric city and her family's restaurants were literally her playground. Instead of eating dirt, she ate duck blood and rotten eggs. You never know what you'll find on the sidewalks.Mary is a veteran of the hospitality industry who's worked with numerous celebrities such as Barbra Streisand, Patrick Ewing, Vanessa Williams, Michael Stipe and Jane Krakowski. Her writing has appeared in DC Modern Luxury, Washington Post Express, Eater, Scoutmob, Washington Flyer and Washington City Paper.She eats "normal" stuff too, like cheeseburgers. Kangaroo cheeseburgers.