This isn't a traditional sidecar, which is far smoother.
The very first step is taking the lemon slices and crushing them with ice in a shaker using a mortar/pestle technique... then you add your brandy/cognac (some use makers mark in lieu of courvoisseur or brandy, which is oftentimes too cheap in local bars to be worth drinking)... also adding orange liquor of choice: Grand Marnier for me, cointreu standard. Shake those, filter into a sugar rimmed glass, add a spritz of OJ at the end.
try making it without the sour mix, use a fresh lemon.. plus why is it in the US that bar tenders start making there cocktails from the metal part of a boston shaker plus adding ice first?! it is bad form..
I always teach bartenders to build drinks in the mixing tin for one simple reason: if you drop it, it's not going to shatter. If you're building a drink in the service glass it should remain nice and stable on the rail, but tins are picked up and therefore more likely to be dropped (I see tins bounced all the time).
Pouring over the ice chills the liquor as it's being poured. Liquid flow over ice = convective cooling; ice added to liquid = conductive cooling. Convection is far more efficient.
ooh no way orange vodka will ruin brandy, cognac, or whiskey... steer clear. See my other comment. Cointreu is standard, Grand Marnier a bit fancier, Triple Sec allowable, vodka a big no no. Lemon slices and lime juice > sours always.
I just made a sidecar for the first time. The video's on my profile.
DanDanTheBassman 1 year ago
nice looking bar, cool music, wrong technique, bartender with baseball cap? awfull sour mix or whatever it is!!!
habacuk1985 1 year ago
This isn't a traditional sidecar, which is far smoother.
The very first step is taking the lemon slices and crushing them with ice in a shaker using a mortar/pestle technique... then you add your brandy/cognac (some use makers mark in lieu of courvoisseur or brandy, which is oftentimes too cheap in local bars to be worth drinking)... also adding orange liquor of choice: Grand Marnier for me, cointreu standard. Shake those, filter into a sugar rimmed glass, add a spritz of OJ at the end.
122172639 3 years ago
Great Music!!
lucarenzo 3 years ago
Overpour.. other than that it looks nice. Isn't a Sidecar supposed to be served in a cocktailglass?
m76vision 4 years ago
Some people like it in a martini glass with a sugar rim. I'm just not one of those guys.
thatrader 4 years ago
Me either, martini glasses and I do not mix.. wish I could find a bartender like you, that actually chills my glass.
nshtt 3 years ago
try making it without the sour mix, use a fresh lemon.. plus why is it in the US that bar tenders start making there cocktails from the metal part of a boston shaker plus adding ice first?! it is bad form..
brilliantcocktails 4 years ago
I always teach bartenders to build drinks in the mixing tin for one simple reason: if you drop it, it's not going to shatter. If you're building a drink in the service glass it should remain nice and stable on the rail, but tins are picked up and therefore more likely to be dropped (I see tins bounced all the time).
Pouring over the ice chills the liquor as it's being poured. Liquid flow over ice = convective cooling; ice added to liquid = conductive cooling. Convection is far more efficient.
drinkart 3 years ago
I agree completely. Spelled Cocktail though? ;)
birken237 4 years ago
hey what is the name of the song oo yeah nice drink have too try it some time
supraking21 4 years ago
sounds like lily allen.
thinkingbartender 4 years ago
The song is called "Mushaboom" by "Feist". The song playing is a remixed version.
undacovaBrudah06 4 years ago
awsome mix, except I don't have orange patron, i guess i can use hennesy + sours+ lemon/lime + orange vodka
Bboybe16 4 years ago
ooh no way orange vodka will ruin brandy, cognac, or whiskey... steer clear. See my other comment. Cointreu is standard, Grand Marnier a bit fancier, Triple Sec allowable, vodka a big no no. Lemon slices and lime juice > sours always.
122172639 3 years ago