Fat Tuesday Tipples
Recipe courtesy Ferrel Dugas, bar chef, Commander’s Palace, New Orleans
“This sidecar happens to be gold, which is one of three Mardi Gras colors,” says Dugas. “I added a purple and green sugar rim so all of the colors were represented, purple, green and gold. When guests see this cocktail, everyone wants one.” The addition of beads, served with each cocktail at the restaurant, likely helps, and is a fun touch for home entertaining.
2 tablespoons superfine sugar, divided (1 tablespoon each purple and green sugar, available at party stores)
1 lemon wedge
2 ounces brandy
1 ounce Cointreau
½ ounce fresh lemon juice
Lemon twist, for garnish
Place the sugars in 2 shallow dishes or saucers. Wet half of the inside and outside rims of the cocktail glass with the lemon wedge and discard the wedge. Dip the rims into the sugar. Fill the glass with ice and set aside. In a cocktail shaker filled with ice, combine the brandy, Cointreau and lemon juice, and shake vigorously. Twist the lemon peel into the prepared glass and strain the cocktail over it. Serve immediately.
The Dish: Dugas recommends a shrimp dish to match with the sidecar, since the “shrimp and tasso henican is a signature at Commander’s Palace, and one of my personal favorites.”