Join Joaquín Simó, bartender at Pouring Ribbons, as he shares his expertise on crafting the perfect Sidecar cocktail. Explore the history of the Sidecar, the art of ingredient selection, and tips for achieving balance in this classic drink. Discover the nuances of Cognac, the evolution of daisy cocktails, and responsible hosting practices in the world of mixology.
Understanding different cognac profiles enhances cocktail crafting.
Importance of quality Curaçao oranges for superior orange liqueur.
Bartenders must embody patience and goodwill towards guests for exceptional service.
Deep dives
The Versatile Sidecar Cocktail
The sidecar cocktail, discussed in this podcast, showcases the quintessential association of brandy with cocktails, similar to how the margarita is for tequila. Its historical significance and similarities to the margarita are highlighted, emphasizing its simplicity and balance in flavors.
Diving into Cognac Selections
The discussion delves into three diverse cognac selections, each bringing a unique profile to the cocktail. The 1840 cognac boasts a robust and assertive nature, ideal for making an impactful introduction. In contrast, the Dunno Yong selection offers delicate and nuanced floral notes, catering to those appreciating subtlety. Lastly, the 40-year-old cognac exudes complexity and depth with rich, developed flavors suitable for savoring neat.
Exploring Curaçao Influence
The podcast transitions to examining Curaçao liqueur, emphasizing its origin from oranges with thick peels that hold intense essential oils. The relationship between Curaçao oranges and quality liqueur production is elucidated, underscoring the significance of these unique citrus fruits in enhancing the vibrancy and depth of orange liqueurs like Curaçao. The intricate flavors derived from the sun-soaked Curacao oranges set a distinct standard for exceptional orange liqueurs.
Bartenders' Arsenal Must-Have: Patience and Goodwill
In the world of bartending, having an unending reservoir of patience and goodwill towards humanity is highlighted as indispensable. Being patient and genuinely liking people is crucial as bartenders are there to serve guests, not just drinks. Understanding the importance of engaging with patrons beyond drink knowledge adds depth to the bartender's role and creates a more fulfilling experience for both guests and professionals.
Last Drink Farewell: Sazerac with PAPI 13 Year Family Reserve Rye
If faced with the choice of one last cocktail, opting for a Sazerac with PAPI 13 Year Family Reserve Rye is the ultimate selection. This favorite American distillate promises a rich and complex flavor profile that evolves as the drink is savored over time. With a deliberate choice to prolong the drinking experience, the Sazerac allows for a lingering enjoyment, unveiling various layers of taste and aroma as it transitions from chilled to room temperature.
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!
Joaquín Simó’s Sidecar Recipe
Ingredients
- 2 ounces Cognac, preferably Pierre Ferrand 1840
- ¾ ounce Pierre Ferrand Dry Curaçao
- ¾ ounce fresh lemon juice
- 1 teaspoon rich demerara sugar syrup (2:1)
- Garnish: lemon twist
Directions
1. Add all ingredients to a shaker and fill with ice.
2. Shake until chilled.
3. Strain using a Hawthorne strainer into a chilled coupe glass.
