Recipe
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.
Go!
Recommendations
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.
