The Bistro Cocktail (it should be)

The so-called Bistro Sidecar brings the mis-naming of drinks humorously full-circle.

The original Sidecar (a type of punch called ‘daisy’ before 1900) was called a ‘cocktail’ when it was first made, because that was the faddish term then (the 1920’s).  [It really should’ve been called the Sidecar Daisy, since daisies were liqueuredly-fancy sours (themselves punches) before 1900.  The Margarita is liqueuredly-fancy sour, and ‘margarita’ means ‘daisy’ in Spanish.]

The calendar flies and term ‘sidecar’ has seemingly become faddish.  In addition, the current second historic fad of the word ‘cocktail’ is apparently becoming boring, finally.

This is evidenced by the fact that the drink in question (a sling – of which the true cocktail is the bittered variant) was called the “Bistro Sidecar” by its maker.  Unlike the original Sidecar, it is not nearly soured enough to be a daisy (or any other type of punch).

The maker used only accents of the juices as in the way of the original Crusta Cocktails, Pegu Club Cocktail, and Bronx Cocktail.  This makes the drink elementally beg for the bitters that will make it a full-fledged, true cocktail.

So, follow the recipe for the “Bistro Sidecar” and add a dash or two of your additive bitters of choice.  Then smile, and tip a sip to the power of ever-changing fad in the hospitality industry.

BISTRO COCKTAIL (in 2:1 proportions between the spirit and liqueurs)

Chill a 4-1/2 fl-oz. traditional glass cocktail goblet.

In a large glass mixing tumbler combine the following ingredients:

— 1-1/3 fl-oz. (40 ml.) Cognac brandy

— 1/3 fl-oz. (10 ml.) hazelnut ratafia liqueur (such as Frangelico)

— 1/3 fl-oz. (10 ml.) Tuaca liqueur (a proprietary ratafia liqueur)

— 2 dsh. additive bitters of choice (I use my own spirituous peach bitters)

— 1 barspoon (2.5 ml.) freshly-pressed Eureka lemon juice

— 1 barspoon (2.5 ml.) freshly-pressed tangerine juice

Fill the large glass mixing tumbler with method ice.

Stir until very cold.

Finely-strain into the chilled traditional glass cocktail goblet.

Garnish by twisting a strip of Eureka lemon zest over the drink.

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