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Mike's Mix: Winter Sidecar

Every week, Mike Augustyniak picks a new cocktail recipe from a local mixologist. This week he's taking a look at the Winter Sidecar from Minneapolis' Brasserie Zentral.

Winter Sidecar

1.75 oz. Landy's Cognac
.75 oz. fresh squeezed lemon juice
.5 oz. Ferrand Dry Curacao
.25 oz. Nux Alpina (black walnut liqueur)
.25 simple syrup, made from turbinado sugar

Taste Test

Brasserie Zentral bartender Trish Gavin says the Sidecar is "one of the five mother drinks," a class of cocktail known as a daisy. Every daisy cocktail consists of spirits, citrus and a cordial. Many times these drinks are "citrus forward,' with their flavor being dominated by the tangy flavor.

What I like about the Brasserie Winter Sidecar is that it's a little less tangy than most.

Gavin attributes that to the addition of a walnut liqueur called Nux Alpina (widely available in Twin Cities liquor stores), and the herbal liqueur called Benedictine.

Trish also says the Landy's Cognac used in this recipe "isn't as spirit forward [as most Cognacs], making it easier to mix with other ingredients."

All of this lends to an easy-sipping cocktail for those long winter days.

For more information on Brasserie Zentral, visit them online.

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