This Honey Lavender Sidecar is a delicious and refreshing twist on the simple and classic Sidecar Cocktail.
I still remember the first time a tried a Sidecar cocktail. I had met a friend in downtown Portland at this swanky restaurant/bar, El Gaucho, for drinks. She and her other friends were all drinking sidecars and were raving about how good they were.
Well, I just had to give it a try. Right?
The bartender brought me mine and…. Wow! It was love at first sip. Why had I never tried this glorious liquid before? Had I been living under a rock? That was many years ago but I remember it like it was yesterday.
A few weeks ago some friends were traveling back to Southern Oregon from Eastern Washington and decided to stop in Portland for the night.
We met up for dinner and then went for drinks at a little speakeasy style bar in the suburbs. On the drink menu, there was a Honey Lavender Sidecar. Guess what I ordered? Yep, you got it. The sidecar, of course. Oh my goodness! It was total yum!
Here is my version of the classic drink with a twist. I Hope you enjoy it as much as I do!
After you make the honey lavender syrup (see recipe below), squeeze some fresh lemon juice so that it’s ready to go into the drink.
Use a nice martini glass for this drink. Take a lemon wedge and rub it around the rim of the glass (this will get the sugar to adhere to the glass). Place a bit of fine granulated sugar onto a plate and dip the rim of the glass in the sugar to coat.
Place the drink ingredients into a cocktail shaker with ice. Place the lid on it and shake, shake shake…. Strain into the sugar rimmed cocktail glass and garnish with fresh lavender or a simple lemon twist.
A delicious and refreshing twist on the classic cocktail.
- 1-1/2 ounces Cognac 3 tablespoons
- 1 ounce triple sec or cointreau 2 tablespoons
- 1/2 ounce fresh squeezed lemon juice 1 tablespoon
- 1/2 ounce honey lavender syrup 1 tablespoon
- lemon wedge
- sugar for the rim of the glass
Take the lemon wedge and rub it around the rim of the glass. Pour a bit of sugar on to a plate and dip the rim of the glass in the sugar to coat the rim.
Fill a cocktail shaker half full with ice, add cognac, triple sec, lemon juice and syrup. Place the lid on and shake well. Strain into sugar rimmed cocktail glass and garnish with fresh lavender or lemon twist.
Honey Lavender Syrup:
This fragrant syrup showcases subtle flavors and works best with light spring honey. Try it warm over ice cream or fresh berries, or as a glaze for roasted root vegetables or poultry. Lavender lends a flowery aroma, but this syrup would also taste great infused with the flavor of a different herb, such as mint, rosemary, or thyme.
- 1/2 cup local spring honey
- 1/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon dried lavender blossoms
In a heavy saucepan over medium-high heat, combine honey, sugar, water, and lavender. Bring to a boil, stirring until the sugar dissolves completely. (Watch carefully, as the mixture may foam – don't let it boil over.) Turn heat down to low and let syrup simmer about 4 minutes. Strain into a small container and let cool slightly. Use immediately, or let cool to room temperature, cover, and refrigerate up to one week. (Warm syrup gently before using.)