Cocktail Classics: Sidecar

Southern Entertaining. Heirloom Silver Sugar Cube Tongs. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess TV Cooking Personality Southern Paries Party Menu Party Planning How To Polish Silver Spring Entertaining Holiday Entertaining Summer Entertaining Bourbon Antique Sugar Cube TongsCocktail Classics

Southern Socials


Lovely classic cocktails are always appropriate for spring parties. The Sidecar was created in Paris in the early 20th century & it may be prepared with Brandy or Cognac while more modern versions include bourbon. Orange liqueur adds zip while fresh lemon juice adds bright notes. Create a small bar area to make the cocktails when entertaining. Zip a vegetable peeler down the side of lemons to create 2-inch pieces of zest that can be added to rims for a bright garnish just before passing. Look for pointers on how to capture large quantities of the juice & take care of that task ahead. It can be stored in small glass carafes until needed. Offering the cocktails as tasting servings is a good way to allow guests the opportunity to have a sample then additional beverages may be available. 

Cocktail Classics. Sidecar By Rebecca Gordon Editor-In-Chief. Publisher Buttermilk Lipstick Culinary Entertaining Techniques. Spring Entertaining. Southern Entertaining By Rebecca Gordon ButtermilkLipstick Culinary Entertaining Instructional Magazine Cooking Baking Tutorials Game Day Entertaining Modern Southern Socials TV Cooking Personality Pastry Chef Birmingham Alabama How To Make Sidecar Cocktail Classic Cocktails Southern Hostess RebeccaGordon

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makes 4 tasting servings

4 ounces chilled Cognac
3 ounces orange liqueur
2 Tbsp fresh lemon juice
1/2 cup ice cubes
Garnish: Lemon rind

Combine the Cognac, the orange liqueur the lemon juice & the ice in a cocktail shaker; shake vigorously 30 seconds. Strain the mixture into a measuring cup with a sharp spout. Pour the cocktail into 4 standard shot glasses. Garnish with lemon rind.

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{testing notes}

How To Juice Fresh Lemons

Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.

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The Technique

 When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

The Tune
“Honeysuckle Rose” Ella Fitzgerald

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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