Calvados Sidecar 1.000

Deb Lindsey for The Washington Post

Spirits Oct 13, 2010

This delightful autumn sidecar variation replaces cognac with apple brandy. Calvados works best, but a domestic apple brandy, such as Laird's 7 1/2-year-old, can be used as well.

If you want a less-sweet drink, feel free to skip the cinnamon-sugar rim on the glass. Otherwise, place the garnished glass in the freezer until the sugar mixture hardens.


Servings: 1
Ingredients
  • For the rim
  • 1 teaspoon superfine sugar
  • 1/4 teaspoon freshly ground cinnamon
  • Lemon wedge
  • For the drink
  • Ice cubes
  • 1 ounce Calvados or other apple brandy
  • 1 ounce Cointreau
  • 1 ounce freshly squeezed lemon juice
  • Orange peel twist, for garnish

Directions

For the glass (optional): Combine the sugar and cinnamon on a small plate. Moisten half of the rim of a cocktail (martini) glass with the lemon wedge, then carefully dip the moistened rim into the sugar-cinnamon mixture to create an even coating on only the very top edge. Place the glass in the freezer to let the sugar mixture harden; this should take about 10 minutes.

For the drink: Fill a cocktail shaker halfway with ice cubes. Add the Calvados, Cointreau and lemon juice. Shake well, then strain into either an unadorned or sugared-rim cocktail glass.

Garnish with the orange twist.

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Recipe Source

Adapted from "Speakeasy," by Jason Kosmas and Dushan Zaric (Ten Speed Press, 2010).

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.