This new cocktail guide, published by Food & Wine Magazine, has started me on the road to amateur mixology, aka making terrific, inventive cocktails at home. Chapters include Latin Drinks, Classics, Mixologists' Drinks, and Frozen Drinks (that one written by Adam Seger of Nacional 27 in Chicago, whom we met in November at his bar). There's also a list of the nation's top 100 bars and a "cocktail clinic" that explains all you need to know to try this chez vous.
First up, from the Classics chapter, I made a Sidecar; I used Grand Marnier instead of Cointreau because I had none of the latter on hand--which made for a more potent drink.
For the record, the recipe is 2 ounces cognac, 3/4 ounce Cointreau or other orange liqueur, 3/4 ounce fresh lemon juice and 1/4 ounce simple syrup.
Shake well with ice and strain into a martini glass or over fresh ice.
Sante!
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