Meyer Lemon Sidecar
If there is a classic cocktail that needs to be made at home, it’s this one. Proper measuring and a ripe Meyer lemon are a must. If you’re stubborn and you try to order this at a bar (and believe me, I’ve tried!), insist on fresh lemon juice. And if the bartender’s hand comes even close to a bottle of sweet and sour mix, just politely thank the guy, turn around and walk away!
Any decent brandy will do, but if you have Cognac, it does add a layer of complexity.
- 2 oz Brandy or Cognac
- 1 oz Cointreau
- 1 oz Meyer lemon juice
- Chilled martini glass with fine sugar on the rim
- Pour all of the ingredients into a shaker with a handful of ice. Shake for no more than 30 seconds, then strain into the glass.
What you should know
They say that if this drink is made in properly, you’ll actually get a subtle hint of bubblegum in the nose. Don’t worry! It’s not in the taste, just the nose. It’s just a strange reaction that the three ingredients create. Think of it as the “Northern Lights” of the cocktail world!!
If you can’t find a Meyer lemon, go ahead and use regular lemon juice (Eureka lemons are the most common), but you’ll have to reduce the lemon juice to a little less than one ounce and add a ¼ tsp of super-fine sugar or a splash of simple syrup to even come close to the Meyer version.