Sidecar-cocktail-@1020

When we lived in Florida, Donna and I darkened many a thrift shop door. It was Palm Beach, and you never knew what you might uncover. We were also terribly romantic for the Old World, which to us could be the 1950s, ’40s, or the Jazz Age, but especially the latter. Visions of Old Palm Beach were everywhere, and they were all so much finer to believe in than our everyday lives, my crappy temp jobs and cheap-Scotch hangovers, struggling to be F. Scott Fitzgerald. It was Fitzgerald who wrote one of the most gorgeous paragraphs ever about the island in his day. I could actually stand on my mother’s balcony in West Palm, which overlooked the Intercoastal, aka Lake Worth, with its beautiful view of the island, the Breakers Hotel and the ocean in Read On »

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Some cocktails seem worthy of making based on the name alone, regardless of what’s in them. Since reading that there was a cocktail called a Sidecar 20 years ago, I’ve wanted to make one. But the brandy threw me off. Brandy is an after-dinner sipper, not a mixer. And if it’s just brandy, rather than Cognac, why bother at all? And if it is Cognac, why mix it? But damned if the Sidecar didn’t keep itchin’ at my heart, wanting to be scratched. I loved it for its simplicity, 2 parts brandy, 1 part orange liqueur (such as Cointreau), 1 part lemon juice (which seemed like a lot of lemon—¼ lemon juice). I happened to be shopping at a good independent grocery store here in Cleveland called Heinen’s, and they had a basket of Meyer Read On »

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