And now for something completely different . . .
The next time you go out on the town, throw your bartender for a loop and order a sidecar.
Never tried one? You’re not alone. The sidecar’s heyday was back in the 1950s, if not earlier, but it’s a terrific cocktail.
I was introduced to the drink by the girlfriend of a one-time friend, the former a chef, the latter allegedly a writer. This woman made one mean sidecar, and about five of them got me through a particularly rough day, that before greed, lies, immaturity, and selfishness ended what I mistakenly thought was a genuine friendship.
Just be sure the bartender makes it right: as The Unmentionable Web Site That Broke the Link to a Photograph of a Sidecar and Therefore to Any Traffic That Might Come His Way From Here emphasizes, the ingredients matter.
The Unmentionable Web Site That Broke the Link to a Photograph of a Sidecar Previously Posted and Therefore to Any Traffic That Might Come His Way From Here offers a wide array of variations on the sidecar, but trust me, stick with high quality cognac, cointreau, and fresh lemon juice. Insist upon it.
Order the drink straight up and with a lemon wedge, as shown in the photograph from The Unmentionable Web Site That Broke the Link to a Photograph of a Sidecar and Therefore to Any Traffic That Might Come His Way From Here, but without sugar on the rim and definitely without a maraschino cherry. Enjoy.
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