{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/612e552895f9ec00136d5a16/61faf788e9b67300129f4946?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Sidecar","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/612e552895f9ec00136d5a16/1630594720502-92dfe195fdc7691aa03fd690aa99d64c.jpeg?height=200","description":"<p>In today’s episode, we sit down with Joaquín Simó of New York’s Pouring Ribbons for a special Cognac tasting, all with the aim of exploring how bartenders select ingredients for specific cocktails and why. The cocktail in question is the Sidecar, and Joaquín shares a wealth of knowledge on how to make your version live up to the drink's rich heritage. Listen on (or read below) to discover Joaquín’s Sidecar recipe — and don’t forget to subscribe!&nbsp;</p><p>&nbsp;</p><p><strong>Joaquín Simó’s Sidecar Recipe&nbsp;</strong></p><p>&nbsp;</p><p><strong>Ingredients&nbsp;</strong></p><p>- 2 ounces Cognac, preferably Pierre Ferrand 1840&nbsp;</p><p>- ¾ ounce Pierre Ferrand Dry Curaçao&nbsp;</p><p>- ¾ ounce fresh lemon juice&nbsp;</p><p>- 1 teaspoon rich demerara sugar syrup (2:1)&nbsp;</p><p>- Garnish: lemon twist&nbsp;</p><p>&nbsp;</p><p><strong>Directions</strong>&nbsp;</p><p>1. Add all ingredients to a shaker and fill with ice.&nbsp;</p><p>2. Shake until chilled.&nbsp;</p><p>3. Strain using a Hawthorne strainer into a chilled coupe glass.&nbsp;&nbsp;</p><p>4. Garnish with a lemon twist and serve.&nbsp;</p><p><br></p>","author_name":"VinePair"}