The Bistro Sidecar

Adapted from a recipe by Chef Kathy Casey, Kathy Casey Food Studios, Seattle

  • 1-1/2 ounces brandy
  • 1/2 ounce Tuaca
  • 1/2 ounce Frangelico
  • 1/4 ounce fresh lemon juice
  • 1/4 ounce fresh tangerine juice
  • 1 roasted hazelnut, for garnish

Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds, and strain into a chilled cocktail glass rimmed with sugar. Add the garnish.

Published on July 12, 2010
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Dylan Garret

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