This drink is a variation on the classic Sidecar, same classic proportions, with a change in the base spirit. Rather than brandy, Captain Morgan Spiced Rum is used (perhaps the only reason to keep that spirit in your bar is to make this superb drink). Also, rather than a rim of sugar, this drink's crowning touch is a rim of cinnamon sugar. Brilliant!
For me, the key to the successful consumption of this drink is to get a good lick of the cinnamon sugared rim with your first sip, and gradually work your way around until you lick off the last bit of the cinnamon sugar along with your last sip of the cocktail.
The drink was invented at the Drake Hotel in San Francisco (hence the clever shift of nomenclature) by Cory Reistad.
Moisten the rim of a cocktail glass with water or a lemon wedge, and dip in the cinnamon sugar so that the rim is coated evenly with cinnamon sugar. Allow to dry for a minute or three. Combine the rest of the ingredients with cracked ice in a cocktail shaker, shake and strain carefully into the rimmed glass. Enjoy.
- 2 ounces Captain Morgan Spiced Rum
- 1 ounce Cointreau
- 1/2 ounce fresh squeezed lemon juice
- Cinnamon sugar (use superfine sugar for best results)
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Chuck Taggart email chuck (at) gumbopages (dot) com