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Beausoleil

a Sidecar variation


1.5 oz
Also refered to as French vermouth, these are (usually) colorless vermouths that have not been sweetened, containing less than 4% sugar.
0.5 oz
An Italian pomace (grape leftovers from wine making) brandy; usually 34-40% ABV. Flavor largely depends on the quality and type for grapes used, much like wine.
1 oz
An Italian lemon flavored liqueur mainly produced in Southern Italy, traditionally made at home; you can too! Here is a recipe from Serious Eats: Zest 10 lemons (without pith) and place in an air-tight glass container (reserve the lemons for later). Add 375ml of high-proof spirit like everlear 151. Seal and shake, then let steep for two weeks. Then, make a siple syrup with 1.75 cups water and 1.25 cups sugar. Add to the mixture and let sit for a day. Strain through a coffee filter, refirgerate, and enjoy!
0.75 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.25 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1
Herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties and refers to the leafy green or flowering parts of a plant. Culinary use typically distinguishes herbs from spices.

Shake all the ingredients with ice, then strain into a Collins glass filled with ice. Garnish with a thyme sprig. #shake #ontherocks



Tart
Sweet
Cocktail Codex
avg. 4.2 (11)
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