A Sidecar Named Desire
I love a day that goes where you hadn’t planned. This morning, I was flipping through a new cocktail book, “The One-Bottle Cocktail” by Maggie Hoffman, and saw a recipe for a sidecar that calls for apricot jam. I didn’t have apricot jam but I did have 12 apricots sitting on my counter. I thought to myself, “Sure, I could make some jam!” and so I did. I looked up some recipes and found that most are very similar. I first referred to David Lebovitz’s blog and then Sarabeth Levine’s “Sarabeth’s Good Morning Cookbook.” Between the two resources, I was able to make a delightful apricot jam. In Hoffman’s cocktail book, the intro to the recipe reads, “Find the best apricot jam you can. Maybe it’s at the farmers’ market, maybe you mail-order it from California’s Frog Hollow Farm, maybe your neighbor makes his very own every summer. When you get your hands on the good stuff (or a decent sugar-sweetened version like Bonne Maman), make this drink, pronto.” Well, when I read an intro like that, I’m called to action! That is my type of carpe diem!
I’ve been playing around with sidecar recipes for the past year or two and always feel like I’m close to liking it but something is always off. Traditionally, a sidecar calls for a combination of cognac, orange liqueur, and lemon juice. Sometimes with a sugared rim and sometimes not. Some recipes add simple syrup and others don’t. It’s always about balancing the citrus with the sweetener, and like many classic cocktails, finding the correct balance is the secret. When I read about this drink, which was created by Laura Bellucci of New Orleans, apricot jam takes the place of the orange liqueur and that really piqued my interest. Would this be the secret balancer?
Now, do I expect that you’re going to make apricot jam before you make this cocktail? No! Will I share my jam recipe? Of course! It was pretty random that I happened to have a bunch of apricots on my counter and if I hadn’t, I would most definitely have bought jam! I will say, I’m into the jam in this cocktail! It offers just the right amount of sweetness that works really nicely with the cognac and the lemon juice. It also makes for an interesting sip. Texturally, it starts off feeling thick but it finishes really smooth. It is important that you double strain the cocktail so the drink isn’t too jammy in texture. You want the flavor of the apricot to come through but not the actual bits of fruit.
As we head into summer, I hope you find yourself inspired to let some of your days unfold by what presents itself. That’s one of the best things about summer produce and a trip to the farmers’ market. If you happen upon some apricots and/or some fresh jam, give this drink a try. Cheers!
A Sidecar Named Desire, recipe created by Laura Bellucci
Ingredients:
2 ounces Cognac
3 tablespoons top-quality apricot jam
1/2 ounce lemon juice
couple dashes Angostura bitters
lemon twist, as garnish
Method:
Combine cognac, jam, bitters, and lemon juice in a shaker filled with ice. Shake vigorously until well chilled. Double-strain into a chilled coupe glass. Garnish with lemon twist.
Apricot Jam:
Ingredients:
1 1/2 lbs apricots
1 1/2 cups sugar
1/4 cup water
1 tbs lemon juice
1/2 tsp amaretto
Method:
Cut the apricots in half and remove the pits. Combine the apricots with water in a saucepan and bring to simmer on medium heat. Cook until the apricots are tender and falling apart, stirring occasionally. Once the apricots are tender, add the sugar, lemon juice, and amaretto. Continue to cook until the mixture reaches 220 degrees F. Remove from heat, pour jam into two half-pint mason jars. Seal with lids and allow to cool at room temperature, then refrigerate.
