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Bistro Sidecar

   1 pinch superfine sugar for rimming glass (optional)
1 ½ oz. brandy or Cognac
½ oz. Tuaca
½ oz. Frangelico
½ oz. fresh lemon juice
½ oz. fresh tangerine or orange juice
1 toasted hazelnut, with skin for garnish
 
Rim a Martini glass with superfine sugar and set it aside. Fill a cocktail shaker with ice. Measure in the brandy, liqueurs and juices. Cap and shake vigorously. Strain into the sugar-rimmed glass and float a toasted hazelnut on top of the drink.
This drink was created by Seattle-based chef and mixologist Kathy Casey of Kathy Casey Food Studios.  Photo from Kathy Casey’s Sips & Apps, Chronicle Books.

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10/06/2010

by: The Staff

1 pinch superfine sugar for rimming glass (optional)
1 ½ oz. Brandy or Cognac
½ oz. Tuaca
½ oz. Frangelico
½ oz. Fresh lemon juice
½ oz. Fresh tangerine or orange juice
1 Toasted hazelnut, with skin for garnish

Rim a Martini glass with superfine sugar and set it aside. Fill a cocktail shaker with ice. Measure in the brandy, liqueurs and juices. Cap and shake vigorously. Strain into the sugar-rimmed glass and float a toasted hazelnut on top of the drink.

This drink was created by Seattle-based chef and mixologist Kathy Casey of Kathy Casey Food Studios.  Photo from Kathy Casey’s Sips & Apps, Chronicle Books.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)

Last modified: 10/24/2017

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