I've detailed over the years my great love for the Sidecar, perhaps one of the perfect "mother" drinks, and my favorite formula to play with. Early on in the history of this blog, Zack and I performed a
"side-by-sidecar" test with a number of (cheap-o) fruit brandies, our first foray into the scientific method of drink production. We tried out a number of flavors, and Apricot took the cake (and bad cherry brandy was the
worst). However, raspberry (
framboise in French) was missing from that list, and I now realize this to be a glaring omission (or perhaps a
felix culpa, as I don't have memories of bottom shelf raspberry brandy to poison by brain).
While I was not on the lookout for new fruit brandies, a chance conversation at a family wedding this summer resulted in me becoming the proud owner of a bottle of "Nick's Red Raspberry Brandy," lovingly made by Ann's Uncle Nick. While it is quite sippable on its own, I can't resist an opportunity to tinker at the bar. A sidecar is brandy's best friend (and grappa, and pisco, and signani, and...), but a traditional formula with Cointreau would have been far too sweet. Tinkering with the ratios and subbing a dry curacao for Cointreau resulted in a gem which I'm looking forward to enjoying again this weekend (since my little sample bottle has now been replaced with a full fifth). Below is the formula for the Fram-Brandy Sidecar.
Ingredients: 1.5 oz raspberry brandy, 1 oz dry curacao (I use Pierre Ferrand), 0.75 oz lemon juice.
Preparation: Combine all ingredients in a Boston shaker. Shake over ice, and strain into a chilled coupe. Garnish with a fresh raspberry and a lemon twist.
Notes: Can't find Nick's Red Raspberry brandy? He'll trade you for some! Or else St. George Spirits makes a nice bottle as well ;).
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