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- The Return of the 80s Cocktail
- What Actually is Wassailing?
- How to Transform Thanksgiving Leftovers into Boozy Cocktails
- Tips for Perfect Pairings and More
- Secrets to Drinking Like You're in Havana
- 11 Crazy-Easy Thanksgiving Cocktails
- Why You Should Use More Spices in Your Cocktails
© Lucas Allen
The latest edition of F&W Cocktails focuses on classic drinks and mixologists’ updates. Here, the Sidecar as interpreted by Jonny Raglin of San Francisco’s Comstock Saloon (Comstock Saloon, 155 Columbus Ave., San Francisco; 415-617-0071).
The Classic: Sidecar
Experts say this delicious, überclassic cocktail, made with Cognac and sweetened with Grand Marnier, dates back to the 1930s.
The Twist: Cherry Slidecar
Raglin’s variation of the sidecar is infused with three layers of cherry flavor: cherry bitters, cherry liqueur and a brandied cherry garnish.
The Reinvention: Bondage
Raglin punches up his exceptional sidecar variation with overproof whiskey and apple brandy, plus ginger and pear liqueurs.
The Mocktail: Steve McQueen
A potent gingery vinegar syrup flavors Raglin’s excellent nonalcoholic version of the classic sidecar cocktail.
To buy F&W Cocktails 2012, go to foodandwine.com/books.
Related: More from our April Issue