The Sidecar cocktail is our featured cocktail in Episode 27 “Napoleon was a baby”. This classic cocktail is a favorite among the French, and be prepare to dole out some dough if you want to do it right.
Ingredients: 1 1/2 oz. Cognac 3/4 oz. Cointreau 3/4 oz. Fresh Lemon Juice Garnish: Orange peel and sugared rum (I forgot to rim the glass here)
Coat the rim of a coupe glass with sugar and set aside.
Add all ingredients into a shaker with ice and shake.
The recipe below differs slightly from the one made in the episode. I improved it by blending it with ice and removing the straining step.
Ingredients: 2 oz. Rum (we used Appleton Estate) 1 oz. Cherry Brandy 1/2 oz. Fresh Lemon Juice 1/4-1/2 oz. Maraschino Liqueur (we used Luxardo) 1/4 oz. Lychee Syrup, if canned (if not canned use Agave) 3 Lychee Fruit 2 small handfuls of ice
Directions: Combine all ingredients in a high powered blender. Blend until smooth and pour into a glass. Garnish with a lychee fruit and maraschino cherry. Enjoy!
The Barnstormer’s Cider Cocktail is the featured drink in Episode 17 “Colonizers and Cranberry Sauce”. We went absolutely nuts over this cocktail. It’s crisp, refreshing, and perfect for Fall. It also has a fair amount of alcohol so it should definitely be in your emergency kit for family get-togethers.
Directions: In a pitcher, combine apples, orange, apple juice, lemon juice, and brandy. Stir and let sit in the refrigerator for at least an hour to chill. Just before serving, add the hard cider. Serve in a tall glass over ice.
Makes 6-8 servings, depending on how thirsty the crowd is. You WILL want seconds.
The La Llorona cocktail is featured in Episode 15 “M-m-m-my Llorona”. This is the first cocktail I have ever made with the liquor Pisco, and honestly I love it. Its basically a milder tequila. This drink is packed with citrus (which we all know I love) and gets its spooky colors from black coconut cream and angostura bitters.
La Llorona Cocktail
Ingredients: 3 oz. Pisco 1 oz. Fresh Lime Juice 1 oz. Fresh Lemon Juice 1 Tbsp. Granulated Sugar (the original recipe calls for 1 1/2 tbsp. but that was a bit too sweet for me) 1 tbsp. Coconut Cream Black Food Dye (or color of your choice) Dash of Angostura Bitters
Directions: 1. In a small bowl, combine coconut cream and a few drops of food dye. Stir to combine, and the add a small spoonful of the mixture to the bottom of a glass (if you are adding a sugar rim, do that before this step). 2. In a cocktail shaker filled with ice, combine pisco, lemon and lime juices, and sugar. Cover and shake vigorously for at least 15 seconds. 3. Double strain the mixture into your chosen glass. Top with bitters. Enjoy!