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Curiocity: Mike’s Mix — Parlour’s Sidecar

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77656_Mike Augustyniak WEB Mike Augustyniak
Director of Meteorology Mike Augustyniak was drawn to Minnesota by...
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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)

Ingredients
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

Directions
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.

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