The Tokyo Sidecar keeps the Cointreau from the classic recipe, swaps Cognac for Japanese whisky, and uses yuzu in place of lemon juice. Orange sweetness and a small measure of fragrant citrus leave the whisky at the centre of the drink.
Shaken ice-cold and served in a chilled coupe or martini glass, it finishes with a twist of lemon, lime or yuzu.
How to make it
What you need
- 60 mlJapanese whiskyUse a blend you enjoy. The alcohol estimate assumes a 43% ABV whisky; a stronger bottling will increase it.
- 23 mlCointreau
- 2.5 mlyuzu juice (half a teaspoon per serving)
- to fillice for shaking
- 1 twistlemon, lime or yuzu peel per glass
2.8 standard drinks in total, 2.8 per serve, based on the recipe's alcohol strengths. Australian guidelines: no more than 10 a week, 4 on any day.
Method
- 01Chill a coupe or martini glass.
- 02Add the whisky, Cointreau and yuzu juice to a cocktail shaker and fill with ice.
- 03Shake until well chilled, then strain into the chilled glass.
- 04Garnish with a twist of lemon, lime or yuzu peel.
What to make it with
Blended bottles in stock today, cheapest first. Prices are checked daily, so this is what the drink actually costs to build right now.
