Curiocity: Mike’s Mix — Parlour’s Sidecar

View Comments
(credit: CBS) Mike Augustyniak
Director of Meteorology Mike Augustyniak was drawn to Minnesota by...
Read More

Every Friday, Mike Augustyniak will be picking up a new cocktail recipe from a local mixologist. Throughout November, he’s getting his inspirations from Parlour in downtown Minneapolis. This week’s selection: their Sidecar, a classy spin on one of the original cocktails.

(credit: CBS)

(credit: CBS)

2 oz. Cognac or brandy
.75 oz. Dry Orange Curacao
.5 oz. Fresh Lemon Juice
.25 oz. Simple Syrup (1:1)*
1 dash Bittercube Blackstrap Bitters**
Garnish: None, but can use a lemon twist if desired

*Simple Syrup: 1 part water, 1 part granulated sugar combined in medium saucepan. Bring up to heat together stirring occasionally until sugar has dissolved. DO NOT BRING TO A BOIL

**Bittercube bitters can be found at many liquor stores around the region, but can also be ordered online.

Tools Needed
Jigger (for measuring)
Mixing tin

Combine all ingredients in a mixing tin, fill with ice, shake vigorously. Double strain into stemmed glass of choice. (I used a classic Nick and Nora glass.)

Taste Test
Traditionally, the rim of the glass is sugared … but Jesse didn’t do that for his mix of this classic drink and I was OK with that. To my taste, it’s sweet enough on its own. Bartender Jesse made this drink with the very high-end Pierre Ferrand 1840 Cognac, but any grade or brand of cognac or brandy will do. The one place you shouldn’t skimp, though, is with the lemon juice; nothing will taste as good as fresh-squeezed lemon juice.

(credit: CBS)

(credit: CBS)

About Parlour
Parlour is the bar beneath Borough Restaurant in the North Loop of Minneapolis. “With craft cocktails and a smaller menu, it’s the perfect place to relax with friends,” their website promises.

To find more recipes from Mike’s Mix, click here.

View Comments
blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 4,266 other followers