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Winter Sidecar

This winter version of the classic Sidecar uses a Rosemary Honey Syrup for a sweet, herbal infusion of flavour.



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:

  1. 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.
  2. 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:

  1. 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).
  2. 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.

  • Author: Helen Kain