This sidecar variation is a flexible platform for various brandies. The original recipe calls for pisco, but the drink is equally good with other white brandies and is also successful with aged brandies, even cognac (though if you use a French brandy, you might call it a Paris Paris). Use a premium orange liqueur, such as Combier or Cointreau. As for falernum, your choices are either John D. Taylor's or homemade.
- 6 to 8 red seedless grapes, plus 1 for garnish
- 2 dashes Peychaud bitters
- 3/4 ounce freshly squeezed lemon juice
- 1/2 ounce falernum, preferably John D. Taylor's (see headnote)
- 1/2 ounce Combier, Cointreau or other premium orange liqueur
- 1 1/2 ounces pisco or other brandy
Chill a coupe or large cocktail (martini) glass. Spear a grape on a toothpick for a garnish.
Place the grapes in a mixing glass and muddle, then add the bitters, lemon juice, falernum, orange liqueur and brandy.
Add ice and shake well. Strain into the glass and add the garnish.
Adapted from "Combier Cocktail Book," edited by Leo DeGroff (Cadre Noir, 2008).
Tested by Michael Taylor.
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