Recipe: Classic cognac cocktail with a fall twist

The bar at J&G Steakhouse in Washington, D.C. shares its recipe for the perfect sidecar Photo: Len DePas

WASHINGTON, November 14, 2013 — The recently revamped J&G Steakhouse at the W Hotel in Washington, D.C. includes the sleek, sophisticated Bar 515, which has turned its attention to the fall season in the most sublime of ways with a new cocktail menu. 

No drink on the menu showcases the best of the cold-weather season better than Bar 515’s signature sidecar, a cognac-base cocktail that’s spiked with a hint of cinnamon and cayenne.  What makes this drink stand out is the homemade fig puree.


“ I honestly couldn’t think of a better cocktail to sip while sitting in front
of the Bar 515 fireplace during the cold, fall months,” says Markus C. Carlson
Beverage Director of Culinary Concepts Hospitality Group, which created this cocktail for the bar.  “Although it’s a cocktail served chilled, it has all the seasonal flavors that will warm you from the inside out.”

We couldn’t agree more.

For those who can’t get to Bar 515 in person, you can make an approximation of the cocktail at home, though we are certain there’s no substitute for ordering one at the bar where the muddled fig is crafted.

Black Mission Fig Sidecar

1.5   Vol oz   Hennessey

.5     Vol oz   Clement Creole Shrub

1      Vol oz   Spiced Fig Simple

.5    Vol oz    Lemon Juice

 Dash of        Black pepper

 

Shake all ingredients except pepper.

Strain into chilled coupe

Garnish with dehydrated fig chip

½ twist of pepper grinder on top of drink

 

 

  

 


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