Pouring Ribbons Sidecar Food
POURING RIBBONS' SIDECAR
In the hands of a great mixologist, simple syrup can add a lot more than just sweetness to the mix, and it is the secret to this delicious sidecar. Joaquín Simó of Pouring Ribbons, an East Village bar, uses a concentrated concoction made from two parts Demerara sugar to one part water, which add a compelling toffee-like taste and silky texture to the amber booze. Brown-sugar simple syrups are also wonderful in nonalcoholic drinks, particularly lemonade and ice tea, and they will last for months in the fridge.
Provided by Melissa Clark
Categories cocktails
Yield 1 drink
Number Of Ingredients 8
Steps:
- In a small pot over low heat, simmer the Demerara sugar with 1/4 cup cold water. Stir until sugar has melted, about 5 minutes, and let cool. (You will have extra syrup.)
- Rub orange slice around half the outer rim of a coupe glass. Place sugar in a small dish. Holding glass parallel to dish, coat with sugar only the half you've rubbed with the orange. Set aside.
- Combine 1/2 teaspoon simple syrup, the cognac, Curacao, lemon juice and bitters in a mixing glass. Add ice, then cover, shake and strain into the sugared glass. Garnish with an orange twist and serve.
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