sidecar

While you want Thanksgiving tipples to be memorable and festive, make sure to keep them accessible enough for the whole family (including your less-than-experimental sister-in-law). One way I like to approach this is by placing a contemporary twist on an otherwise standby cocktail.

Much like a pear essence cosmopolitan mellows out the cosmo, here, ginger and maple syrup add a Winter twist to the classic World War I-era sidecar. It won't rouse any raised eyebrows, but do prepare yourself for a table full of compliments. For a timeless cocktail with a hint of sugar and spice, read more.

A couple of weeks ago, I came across an article about cocktails through the ages that truly piqued my interest in historical drinks. Since then, I've been trying to pass the proverbial time by touching on all the tipples mentioned.

San Francisco has no shortage of Prohibition-era bars, and I've enjoyed Sidecars, Old-Fashioneds, and Manhattans on many occasions. But until now, I'd never heard of a White Lady.

The White Lady has a contested past. One legend says it was first invented in 1919 by Harry MacElhone, as a tribute to the actress Mata Hari. Others point to Harry Craddock, an American in London at the time, who later published the 1930s bartending bible, The Savoy Cocktail Book. Regardless of who invented it, a White Lady is delicious: a frothy, tart sucker punch of a drink. For the recipe, keep reading.

I'll be watching this year's Academy Awards from a friend's couch, but I've found the perfect drink to sip while getting dolled up for the affair. As a fan of the original sidecar, I couldn't miss the opportunity to try out a sparkling variation of the classic. This version contains all the elements of a traditional sidecar — brandy, orange liqueur, and lemon — but a splash of seltzer and a coarse sugar-coated rim give it an ethereal lift. The beverage itself contains little sugar, so the candylike rim adds a welcome sweetness. With its gilt hue, it's the ideal tipple to serve at an Oscars viewing party. For a cocktail that's worthy of its own golden statue, keep reading.

A Summer cocktail party must have a specialty cocktail. At first I thought to serve a classic concoction like a martini or Manhattan, but when I came across this updated version of the sidecar — a drink dating back to World War I that consists of cognac, lemon juice, and orange liqueur — I knew I had to make it. The basic three ingredients are there, but the addition of pineapple juice and muddled blackberries provide a distinct and deceptively delicious taste. To ensure that I'm not making cocktails all night, I'll set the ingredients up on a table in the garden and print out the recipe on nice paper. Then, I'll encourage guests to shake their own cocktails!

I've also asked everyone to bring either beer or wine, so they'll be plenty to drink when the cocktails run out. For the recipe, read more