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"The Pear Sidecar is an elegant and classic drink served in a Martini glass or coupette and sits beautifully alongside other classic cocktails.."
How to make ...
Pear Sidecar
This twist on the classic sidecar uses pear brandy in place of the usual cognac and pear liqueur in place of triple sec to make for a deliciously dry and crisp, sour-style cocktail.
Method
Chill a martini glass/coupette in the freezer or fill it with ice.
Take your Boston glass or small tin and, using your jigger to measure, add the pear brandy and pear liqueur to the shaker.
Using your Mexican elbow and a jigger to measure, squeeze 25ml of lemon juice and add it to the shaker.
Fill your shaker with cubed ice and seal using your Boston tin or lid, before shaking vigorously for 10-15 seconds or until your tin is very cold.
Remove your glass from the freezer or empty it of ice if necessary.
Using a lemon wedge, coat the rim of the glass with lemon juice and dip the rim in Demerara sugar or sprinkle over to give a sugar rim.
Using your Hawthorne strainer and your fine strainer, double strain your cocktail into your chilled, rimmed martini glass or coupette.
Garnish with a lemon twist.
Serve and enjoy!
Equipment
Shaker
Jigger/Measure
Hawthorne Strainer
Fine Strainer
Mexican Elbow
Cubed Ice
History
The history of the Sidecar is spread over three countries – France, England, and America. It makes its first appearance in written accounts in 1922, in Harry McElhone’s ‘ABC of Mixing Cocktails.’
In his 1948 Fine Art of Mixing Drinks, David A. Embury writes:
“It was invented by a friend of mine at a bar in Paris during World War I, and was named after the motorcycle sidecar in which the good captain customarily was driven to and from the little bistro where the drink was born and Christened.”
The Sidecar’s invention is very much disputed, it could have been named for an American army captain who frequented Harry’s New York bar in Paris around 1920, using the motorcycle sidecar to take its name. Others claim it could have been invented in New Orleans, making it one of the better cocktails to appear out of prohibition.
Allergens
No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!Ingredients
37.5ml Pear Brandy
12.5ml Pear Liquor
25ml Lemon Juice
Demerara Sugar Rim
Lemon Twist to Garnish
Times:
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
Calories:
184 calories
Servings:
Serves 1
Method
Chill a martini glass/coupette in the freezer or fill it with ice.
Take your Boston glass or small tin and, using your jigger to measure, add the pear brandy and pear liqueur to the shaker.
Using your Mexican elbow and a jigger to measure, squeeze 25ml of lemon juice and add it to the shaker.
Fill your shaker with cubed ice and seal using your Boston tin or lid, before shaking vigorously for 10-15 seconds or until your tin is very cold.
Remove your glass from the freezer or empty it of ice if necessary.
Using a lemon wedge, coat the rim of the glass with lemon juice and dip the rim in Demerara sugar or sprinkle over to give a sugar rim.
Using your Hawthorne strainer and your fine strainer, double strain your cocktail into your chilled, rimmed martini glass or coupette.
Garnish with a lemon twist.
Serve and enjoy!
Equipment
Shaker
Jigger/Measure
Hawthorne Strainer
Fine Strainer
Mexican Elbow
Cubed Ice
History
The history of the Sidecar is spread over three countries – France, England, and America. It makes its first appearance in written accounts in 1922, in Harry McElhone’s ‘ABC of Mixing Cocktails.’
In his 1948 Fine Art of Mixing Drinks, David A. Embury writes:
“It was invented by a friend of mine at a bar in Paris during World War I, and was named after the motorcycle sidecar in which the good captain customarily was driven to and from the little bistro where the drink was born and Christened.”
The Sidecar’s invention is very much disputed, it could have been named for an American army captain who frequented Harry’s New York bar in Paris around 1920, using the motorcycle sidecar to take its name. Others claim it could have been invented in New Orleans, making it one of the better cocktails to appear out of prohibition.
Allergens
No common allergens to be found, although, since every body is different, we advise you check out this recipe's ingredients list just to be sure!Recommended
The Pear Sidecar is nearly as classic as its more famous forebear and whilst you’d be forgiven for thinking a fruit-forward version of this 20’s sour might discard the zesty balance and warmth of the original, in favour of sickly sweet artificial flavours, in fact this version has all the poise and depth of its celebrated cousin.
The Pear Sidecar is an elegant and classic drink served in a Martini glass or coupette and sits beautifully alongside other classic cocktails, for those planning on serving this drink, you may want to consider featuring something like a Corpse Reviver No.2, this gin-based sour is flavoured with floral dry vermouth and a touch of absinthe, giving it a sweet herbaceous finish and an invigorating kick.
Classics like the Sidecar and the Corpse Reviver are short and fairly strong, to balance out a menu featuring these cocktails it’s worth considering serving a couple of longer, low ABV alternatives alongside them. Some great all-season long drinks include the Dark & Stormy, an equally refreshing and warming mix of rum, lime and ginger beer, and the floral Tom Collins, a classic high-ball of gin, lemon, sugar and soda.
If you’re considering serving a Pear Sidecar as part of your menu and want to know more about what drinks could work well with it, be sure to speak to your event organiser or check out some other cognac based, classic and sour-style cocktails from our list.
