As promised in the Dreamy Wedgwood Style Fruitcake, here is the recipe for a Winter Sidecar, courtesy of Craft Cocktails by Geoff Dillon and Whitney Rorison of Dillon’s Small Batch Distillers. Dillon’s is in the nearby Niagara region and has captivated Glenn’s attention with their selection of craft bitters and Canadian Rye Whiskey.
The cocktail is refreshingly sweet and sour, with herbal undertones from the rosemary.
You can prepare the cocktail using a Boston Shaker, or a Yairi Glass.
For the Rosemary Honey Syrup:
- 60 ml or 2 fluid oz water
- 85 g or 2 fluid oz liquid honey
- 1 fresh rosemary sprig
For the cocktail:
- 45 ml or 1 ½ fl oz brandy
- 23 ml or ¾ oz Cointreau or orange liqueur
- 23 ml or ¾ oz fresh lemon juice
- 7 ml or ¼ oz Honey Rosemary Syrup
Make the Rosemary Honey Syrup:
- In a small saucepan over high heat, bring the water, honey and rosemary sprig to a brisk simmer, swirling until the honey is dissolved. Remove from the heat and allow to cool to room temperature.
- Remove the rosemary sprig and strain the syrup into an airtight container. The syrup can be stored in the fridge for up to two weeks.
Make the cocktail:
- Fill a cocktail shaker or Yarai glass with ice. Add the brandy, Cointreau, fresh lemon juice and Honey Rosemary Syrup and shake or stir until thoroughly combined and chilled (10-15 seconds).
- Strain into chilled low rocks or coupe glass and garnish with a fresh or dehydrated lemon slice.
Adapted from Craft Cocktails by Geoff Dillon and Whitney Rorison.