Name: Once Upon a Paris Bar
Total time: 10 min
Ingredients: Bee pollen (optional); 3 tablespoons (1 1/2 ounces) blended Irish whiskey (such as Roe & Co.); 2 1/2 tablespoons pear juice (such as Looza); 1 1/2 tablespoons fresh lemon juice; 1 1/2 tablespoons (3/4 ounce) orange liqueur (such as Grand Marnier); 2 teaspoons honey simple syrup; Lemon wheel

Once Upon a Paris Bar — Photo:
Frederick Hardy II / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Total Time:

10 mins

Servings:

1 serving

A riff on the classic Sidecar, the Once Upon a Paris Bar cocktail is the brainchild of Oisin Kelly, bar manager at The Sidecar in Dublin’s Westbury Hotel. Kelly uses the traditional base ingredients of a sidecar, a citrus-rich cocktail made with orange liqueur and freshly squeezed lemon juice, but adds an extra kick with the addition of Irish whiskey. In this case, Roe & Co whiskey is used for its distinct combination of flavors, including soft spice, hints of vanilla, and honey, which balance out the other ingredients without overpowering — a difficult feat for an Irish whiskey.

The Grand Marnier, lemon juice, and sugar rim make up the classic ingredients of a sidecar, but instead of Cognac, the Irish whiskey gives the drink a bit more body and warmth. The addition of pear juice and simple syrup cuts the acidity that’s so prevalent in a Sidecar, making this take more balanced and well-rounded but still with a nice touch of sour. Pear also brings a subtle earthy flavor which marries with the notes of soft baking spice prevalent in the deftly crafted Irish whiskey.

Kelly’s addition of pear in the Once Upon a Paris Bar also a nod to the story behind Roe & Co, the Irish whiskey of choice for the cocktail. Roe & Co is a contemporary blend of Irish whiskey that draws inspiration from and pays homage to the legacy of George Roe, who was a leader in Dublin’s whiskey industry until his distillery closed in the late 1920s. Two relics of that original distillery remain: a windmill tower and a pear tree, which still flowers to this day.

At the bar, the cocktail is served with a bee pollen rim that adds a nice pop of color and texture. But if you’re making it at home, feel free to skip the rim — the honey simple syrup adds that sweeter note that you’re looking for. We’d advise against a sugar rim in its place because it leans a bit too sweet and you wouldn’t want to overpower the cocktail itself.

Ingredients

Bee pollen (optional)
3 tablespoons (1 1/2 ounces) blended Irish whiskey (such as Roe & Co.)
2 1/2 tablespoons pear juice (such as Looza)
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons (3/4 ounce) orange liqueur (such as Grand Marnier)
2 teaspoons honey simple syrup (see Note)
Lemon wheel

Directions

Rim half of a coupe glass generously with bee pollen, if using, and set glass aside. Combine whiskey, pear juice, lemon juice, orange liqueur, and honey simple syrup in a cocktail shaker filled with ice. Place lid on shaker; shake until mixture is cold, about 15 seconds. Strain into prepared glass. Garnish with a lemon wheel.

Note

For honey simple syrup, combine 1/2 cup hot water and 1/2 cup honey in a small bowl. Stir until honey dissolves, and let cool before using. Leftover syrup can be used in teas, marinades, or desserts.