Canada's only magazine dedicated to distillers, spirits and cocktail culture.
It seems there will be no end to the supply chain issues that have drained back bars of essential spirits these past two years. This summer, for instance, it looks like we’re facing a shortage of Aperol, just in time for spritz season, so drink up while you can.
• 1 lemon
• 1 orange
• 1/2 apple
• Handful blackberries
• 1 bottle (750 mL) Spanish red wine
• 1.5 oz Triple Sec or Grand Marnier
• 1.5 oz brandy
• 2 oz lemonade
• 2 oz orange juice
• 6 to 8 oz soda water or 7Up
The Sidecar is one of the great Prohibition-era classics, a boozy-but-vibrant three-ingredient cocktail that fulfills our desire for both the depth of brown spirits and the bright acidity of citrus. It should be a rock star among cocktails, yet where Old Fashioneds, tiki drinks and even the horrible Gimlet have made their comebacks, the Sidecar has somehow eluded its just recognition amid the modern cocktail revival.
It’s time for that to change.
Donn Beach—a.k.a. Ernest Raymond Beaumont Gantt, a.k.a. Don the Beachcomber—reportedly invented his version of the drink in 1933, when it was called a Mai Tai Swizzle.• 1 oz gold rum
• 1.5 oz dark rum
• 1 oz (30 mL) grapefruit juice
• 0.75 oz lime juice
• 0.5 oz Cointreau or triple sec
• 0.25 oz falernum
• 6 drops Pernod
• Dash of Angostura bitters
• Mint sprig to garnish