![]() ![]() A great starting point, which it sounds like you've already sort of dabbled with, is to combine the Pierre Ferrand curacao with one of their cognac offerings. Once you are happy with the ratios for yourself, you can explore the bottles. The sugar content will be slightly lower, but close enough for me. Or I'll do 1 generous tsp of rich syrup if that's what I have on hand. Personally, I like 2.0 / 0.75 / 0.75 / 0.25, using 1:1 simple for that quarter-ounce pour. Then, unless you absolutely love one of the two and wouldn't change a thing, maybe try to find a middle ground between the two. I'd make each of these side by side with the same bottles, and try to make some tasting notes to see what you like and don't like about each. The key commonality here, which also aligns with your testing, is that a bit of sugar syrup really helps round this out. The folks behind Death & Co have published two different recipes: Start by locking in your ratio, then finetune with specific brands.įor the ratio, I think you're on the right track. My question to you guys: what are your recommendations in finding my preferred recipe for the Sidecar? I do however need a little more sweetness than the Curaçao provides. I don't do the sugar rim, as I'm just enjoying cocktails at home and usually find it too much of a hassle. I feel this does bring something to the table. ![]() I've also made them with and without an orange peel. I've also tried rich simple syrup vs rich demerara syrup and I have tried a combination of (mostly) lemon juice mixed with lime juice opposed to the standard of using only lemon juice. I have experimented with different cognacs (Hennessy VS, Martell VS, Chateau de Montifaud VSOP, Pierre Ferrand 1er Cru), always combined with Pierre Ferrand Dry Curaçao. Now I wanted to move into Sidecar territory, as I feel like there is this one perfect ratio waiting for me, but thus far I have not found a recipe that I'm absolutely in love with. I then wanted to get into margaritas and I had a hard time finding the ratios I really liked, but when I found them I really started loving the margarita as well. I've been enjoying Mai Tais for a few years now. /r/firewater (This one is for distillers!).We've put our favorite content on our wiki including a starter's guide to cocktails, best beginner's cocktail books, and the World Wide Bar Guide! So please check it out! ![]() If you believe your post was unfairly removed then you can contact the moderators for an appeal. Posts not compliant with rules may be removed and user may be banned. A post should promote or invite discussion, for example with interesting context, questions, or thoughts. Posts should invite discussion: Posts that serve only to show off pictures of bottles/ice/bars aren't really allowed. Be nice to others, a rising tide raises all boatsĤ. Do not steal content from other community membersģ. Self-Promotion: Do not "hit-and-run" with your blog/instagramĢa. If it's from a bar, at least include ingredients and bar name/locationĢ. If you post a picture or link, you must include the detailed recipe in comments: measurements, and detailed steps.ġa. ![]()
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