Pouring Ribbons Sidecar Food

SIDE CAR MARTINI

Steps:

• Chill 4 martini glasses. In a small shallow dish combine the sugar and the lime zest. Run the lime wedge around the rim of each glass. Dip in the sugar and zest mixture.
• In a cocktail shaker mix the cognac, Triple Sec, sweet and sour mix, Limoncello, and lime juice over ice. Shake to chill.
• Pour the Side Car Martinis into the glasses and serve immediately.

BOURBON SIDECAR

Steps:

• Fill cocktail shaker with ice.
• Add bourbon, orange liqueur and lemon juice; shake to blend and chill.
• Strain into stemless martini glass or old-fashion glass.
• Garnish with orange twist.

SIDECAR

Steps:

• Five minutes prior to serving, fill 4 champagne coupe glasses with ice. When ready to serve, dump the ice and rub the rims of each coupe with lemon juice. Rim half of each glass in the pink sugar. In a cocktail shaker add the cognac, superfine sugar, orange liqueur and lemon juice.
• Add 1/2 cup crushed ice. Cover and shake vigorously. Use the strainer and pour equal amounts into the coupes. Garnish with the lemon peels.

POURING RIBBONS' SIDECAR

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.