In the mood for something familiar? Why not try a big glass of iced chicken soup?
The recipe is simple: 2 ounces Canadian whisky, a half-ounce “bouilla” spiced chicken broth, rosemary simple syrup, lemon juice and egg white. Shake twice, pour into a long-stemmed glass and top with bitters. Voilà! You’ve got the “Broyled Chicken.” Drink up, before it gets warm!
Or, if you like, you can just order a whiskey sour. The small team of bartenders at Sidecar, 139 S. Eastbourne Ave., will shake up just about anything to make you feel at home. In addition to the chicken cocktail on the weekly special menu, they’ve got a fun list of classic drinks spruced up with trendy ingredients like cordials, flavored bitters and all manner of shrubs.
Co-owned by Ari Shapiro of Sparkroot, the intimate spot behind Falora Pizza takes the old standards and turns them on their heads. Menu items include a dark and stormy cocktail with Amer liqueur and house-salted lime cordial, and the Rye Hanky Panky with cardamom-infused rye and mole bitters. The trio of bartenders — Sean McEvoy, Niccy Brodhurst and Theo Goodhart — focus on fresh ingredients and limit the refined sugar.
My Julep Ryelle was not nearly as sweet as one would expect when looking at a giant snow cone. Despite having a rye whiskey base, the playful take on the mint julep is light and fresh from the muddled mint. A wonderful dry sherry softens some of the stronger flavors from the whiskey and lemon cordial, and adds a hint of grape. After it’s stirred, the bartender packs a handful of nugget ice onto the top, and then pours over a spritzy malvasia wine.
Sitting on my barstool listening to jazz and staring at a faux-brick wall made from rectangular cuts of leather, I didn’t exactly feel like I was at the Kentucky Derby. Apparently this place gets packed on the weekends and becomes standing room only. For those who don’t want to wait — a craft cocktail can take several minutes to create — there’s also a small beer selection.
