cherry sidecars (via mattbites.com)

I was looking for a new recipe for a sidecar a few weeks back. I really like drinking them. A lot. Not too much. But a lot.

There’s something easy and perfect about a sidecar. Brandy, Cointreau, and lemon juice. Ice in a shaker (or an unused sippy cup for extra insulation while shaking). A cocktail glass. You’re set.

I’ll substitue in a Meyer lemon when I can find them. A tangelo. It takes almost any sweet tart citrus in stride.

But a few weeks ago, I was searching for some new ideas for sidecars, and I came across Matt Armendariz’s cherry sidecar recipe. Matt is one of the best food photographers around, and that’s not just me saying it (#7, plus Martha is a fan. THAT Martha.) Real beauty in his work every time without an ounce of preciousness. We like that a lot.

His sidecars are ridiculous. They are sweet and boozy, with a punch of lime that reminds your mouth you want more. Another round, every time.

Matt’s secret is steeping the cherries in brandy for five days. Five. You get your cherries drunk over the week, and then you reduce them down to their absolute lush essence.

I've made this exactly the way Matt suggests, and it’s worth the wait. Start it on a Monday, and you’re set for the weekend. I took Matt's advice of taking a sip or two every day while they are steeping to make sure they’re progressing nicely. At least that can be your excuse. 

But...

Sometimes I am impatient. I want my sidecar now. Five days is a long time to endure an itch that you can’t scratch. And so I cheat. Big time. No pitting. No chopping. Just smashing, simmering, and into the freezer for a quick cool. Cherry sidecars in 30 minutes. I can usually wait that long. Usually.

cherry sidecars (cheater’s version) inspired by mattbites.com

Note - Matt’s version is completely superior. Use this cheater’s approach only in the case of urgent need. Which turns out to be quite frequently with me. If only I would anticipate my needs better.


cherry syrup

• 1 pound sweet cherries
• 1 c water
• 1 c sugar (or a little less if they’re very sweet)

Remove the stems and wash the cherries.

Grab a medium saucepan and dump in the cherries. Add the water. Using a muddler, bottom of a coffee mug, cleaned wine bottle, whatever, smash the cherries. You want their sides ruptured to give up their juice. Add the sugar. Place over medium heat until you’ve got a strong simmer. Then reduce the heat low enough to maintain a barely-there simmer for 20 minutes.

Pour the cherries and liquid though a fine mesh strainer into a bowl that will fit in your freezer. Mash all the juice out of the cherries. Be brutal. This is the really good stuff stuck in there.

Place in freezer for 10 minutes if you’re using right away. Or place it covered in the refrigerator and tease your brain with it, knowing you could make something wonderful anytime you want.

Now, go juice some limes.

cherry sidecar

• 1 1/2 oz of brandy (cognac is nice here)
• 1/2 oz of cherry syrup 
• 1/2 oz of freshly squeezed lime juice

Fill shaker (or insulated sippy cup) with ice. Measure in the brandy, syrup. and lime juice. Put on the top and shake it. Shake it some more. And again. This is why we recommend a sippy cup, so your hands don’t fall off from the metal shaker freeze. Pour into a cocktail glass. Drink. And then make another one.


Hint - I lost my jigger for measuring mixed drinks. Something tells me the kids are using it in the sandbox.

Google says one US tablespoon is equal to 0.5 US fluid ounces. Converting for you, the recipe above is 3 T brandy, 1 T syrup, and 1 T lime. And I always make mine a double (6, 2, 2).