Welcome Spring with a Xante Sidecar cocktail recipe

April 1, 1:18 AMLA Cocktails ExaminerAaron Vanek

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Pear, orange, and lemon in one happy yellow glass: the Xanté Sidecar cocktail 

The astronomical start to spring, called the vernal equinox, passed on March 21, but it's never too late to celebrate the coming of NBA playoffs, baseball's opening day, and Cadbury Creme Eggs. 

Yes, it's time for those spring chores like turning your heater's pilot light off (saves on the gas bill) or peeling sealing tape off the louvered windows. It's also a good time to enjoy a zesty Sidecar. 

The Sidecar is a classic cocktail from Prohibition days, typically made with brandy (Cognac), triple sec, and lemon juice. A sugared rim and lemon peel make the perfect garnishes.

I used Xanté pear-infused Cognac, which is a new, enticing Swedish liqueur that's growing quite popular in the UK but difficult to find here. Try ordering online from Kindred Spirits. 

This recipe is from the Xanté website but I have modified it slightly, namely taking out the metric measurements:

Xanté Sidecar: 2 oz. Xanté, 2 oz. Patron Citronge orange liqueur (or triple sec), 4 oz. fresh squeezed lemon juice

Shake all ingredients with plenty of ice for at least 15 seconds. Slide the leftover lemon all the way around the rim of a martini glass, then spin the glass around a plate sprinkled with sugar. Strain the shaker into the center of the glass, smell, savor, sip, and say hello to spring.  

One of the best investments for bartenders is a lemon/lime squeezer ($20 from Bed, Bath & Beyond, less if you use their ubiquitous mailer coupons), as it takes about two lemons (four halves) to get four ounces. 

If it's too tart, you can use fewer lemons, or, for a sweeter version, try this:

Meyer Xanté Sidecar: as above, but use Meyer lemons instead (Los Angeles Times info on these lemon-orange hybrids). You won't need the sugar rim for this variant.

If you want to spend some more time with this, crush and shell a few cardamom seeds and sprinkle them into the shaker with the other ingredients. However, be ready for a grainy surprise at the bottom of the glass. 

Cheers!

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