Happy Hour {Sidecars}

Happy Friday, friends! I dug this one up from my archives last fall… Sidecars by Ina Garten. While it is in fact August here, there are zero signs of fall in the air. I thought I’d share this one as we all start tucking ideas away for fall. This cocktail is a wee bit strong for me, but Honey loved it! Ina mixes a stiff drink, I’ve found.

Napkins: August Morgan | Glass: Waterford Lismore

Sidecars

Ina Garten Foolproof

  • Juice of 1 lemon for sugaring the glasses
  • 1/4 cup sugar
  • 1/4 cup dried cherries
  • 6 ounces good Cognac (VS not VSOP), divided
  • 3 ounces freshly squeezed lemon juice (2 lemons)
  • 3 ounces Grand Marnier liqueur
  • Ice

To sugar the glass rims, pour the juice of 1 lemon into a shallow bowl and put the sugar on a small plate. Dip the rim of 2 highball or martini glasses first in the lemon juice and then in the sugar. Set them aside to dry.

In a small bowl, combine the dried cherries with 2 ounces of the Cognac and microwave on high for 60 seconds. Set aside.

Combine the 3 ounces of lemon juice with the remaining 4 ounces of Cognac, the Grand Marnier, and 1 teaspoon of the marinated cherry liquid. Fill a cocktail shaker three-quarters full with ice and pour in the cocktail mixture. Shake the mixer for a full 30 seconds (it’s longer than you think!) and strain into the prepared glasses either straight up or over ice. Thread 3 or 4 marinated cherries on small skewers and serve each drink ice cold with a skewer of cherries.

Garnishes

I love finding cute cocktail and mocktail garnishes! Trader Joe’s is wonderful for dried fruits. And the amarena cherries from Williams Sonoma are my fave of all time – for cocktails, ice cream sundaes, you name it!

Sugaring a Cocktail Rim

If you have trouble with the traditional method for sugaring a rim, or want to sugar in advance, use caro syrup instead of juice!

Other Favorites: Ina Garten Foolproof

Foolproof is my most used, most loved cookbook of all. I have made 80% of the recipes inside and many are go-tos for entertaining and Sunday Suppers. Here are some I make over and over again:

Have a wonderful weekend ahead!

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