The Sidecar is one of those classic cocktails that is nice enough as is, but even better with a little updating to expand the flavor palette. This time of year (posted in Feb.) you can buy "hot-house rhubarb" that is grown indoors. The color is a lovely deep red (anthocyanins) although the drink ends up pink. Anyway, pull out the mini-prep blender and add the following:
1 oz. Spiritopia Ginger Liqueur
A four inch rhubarb stalk, diced
1/2 oz. Grand Marnier
1 oz. Brandy (I used Germain-Robin which is semi-criminal considering how wonderful it is, but it was my only grape brandy in house at the time)
1/2 oz. lemon juice (fresh is always better, of course)
1 good sized ice cube
Blend away for about 10-15 seconds and pour through a fine strainer into a cocktail glass. The three sources of tartness complement the ginger liqueur in a unique and balanced way. A nice pre-dinner cocktail when entertaining since you might as well make a few once you get the blender messy.
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