Tantris Sidecar

I think we stumbled on a really good one this time.  B and I were trying to decide what we wanted for our cocktail on Sunday when the discussion drifted to a daiquiri made with rhum agricola that was mentioned in Imbibe magazines interview with Rachel Maddow a while back. It’s a great little cocktail and we were trying to decide if we had blogged about it yet (we haven’t).   While I was reading through the interview to find that recipe, she mentioned that her favorite cocktails is the Tantris Sidecar from legendary the Audrey Sander’s Pegu Club in New York City.

• 1 1⁄4 oz. brandy (Courvoisier VS Cognac was recommended)
• 1⁄2 oz. calvados
• 1⁄2 oz. Cointreau
• 1⁄2 oz. lemon juice
• 1⁄2 oz. simple syrup (1:1)
• 1⁄4 oz. pineapple juice
• 1⁄4 oz. Green Chartreuse

Combine all ingredients in shaker. Shake, strain into a chilled cocktail glass half rimmed with sugar and garnish with a lemon.

I have to admit that I substituted Patron’s Citronge for Cointreau, which left the drink  a little sweet. It was still very drinkable, but the complexity of the Chartreuse was pretty much lost. Next time, I think we will probably try it with the Cointreau (and possibly just leaving out the simple syrup with the Citronge as well).

Even with the slight deviation this is a great cocktail. I think it’s likely earned a spot in our regular rotation.

Cheers.