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Hey, I'm Jocelyn and this is my dear friend Sandra and today is Friday and we are making cocktails as usual
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So you're going to make for us kind of an old fashioned, historic cocktail again
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And this one is similar to another one that we've made and yeah, tell me all about this sidecar
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okay so it's called sidecar yeah if you could check out the video that we did on
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the Brandy Crusta this is very closely related to it it's actually sort of an
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evolution from the crusta which we kind of described it as the granddaughter of the crusta
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the granddaughter of the crusta if you will so the crusta was developed in New Orleans
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generally has brandy in it this time we're going to be using some cognac instead and the crusta
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It also has a few more ingredients. It's a little more complicated than the sidecar, isn't it
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Yeah, and it has more, it has simple syrup, which we're not going to be paying
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So, I can just show what we're going to do. This is simple syrup in the sauce
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Just take the edge roll it all the way around I going to take plain old table sugar And if you have a bigger plate that actually works better Yeah I just happen to have a tiny little
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If you have a salad plate, you can just... That's probably better, yes. But that's okay
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We're going to make this work because we are resourceful. And if you're really into making cocktails, they have these great things that we use in a bar
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And they're three different parts, and they're just circular things. They look like donuts
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the top one will have like a sponge in it and in that you put either simple syrup or maybe sweet
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and sour some kind of sticky mix and then you will fan that out and you the next one will have salt
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um you put salt in that and then you dip in that and then there'll be a third one you pull out and
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so you can rim in sugar so this is our well this is my home and at home i you don't have one you
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don't have a ribbing set do you? Yeah, so do I. So it's easier, I don't need more
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stuff in my house, I promise. Right, right, right. So this is a perfectly good
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method Yeah So we gonna start out with our cognac We gonna put one and a half ounces Cognac is something that I don just drink a lot of I should probably get to know it a little bit better You should You should A lot of people don drink it on its own these days but it sure does make some beautiful cocktails
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I'm putting a third, rather three quarters of an ounce of conchreau
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So we've got cognac and orange and lemon juice. Fresh squeezed lemon, another three quarters
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The conchreau is somewhat sweet. Okay. And then this is going to balance it out
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So it's equal parts, another three quarters. Of lemon and the orange
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And we shake. That looks good, doesn't it? All those little bits
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I love shaking. I always when she shaking I always making faces because it funny but I love shaking things because I love the patterns and stuff that the ice makes It just beautiful to me It nice And we can just give that a little twist
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We don't want to break it, but we've got this lovely twist, and you can release some of
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that orange oil into the drink, which is nice, and then I'm just going to pop that in
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You can lean it on the edge if you like. And I get to taste
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And see what you think. Mm-hmm. that's potent it's good but it's potent right it's so dainty looking but don't let it fool
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that's kind of yeah i was kind of thinking i was i don't know getting this like easy sipping drink
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but if there's a kick in there um you might want to be careful with these but um if you decide to
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make this this weekend you might just want to limit yourself to one because Sandra's not going to limit herself to one
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I could limit myself. Of course you could. Anyway, so here we are again at the end
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And hopefully we will see you next Friday for another cocktail. And until then, see you later
