Week before last it was hot in San Francisco. Not just hot for chilly San Francisco, but hot for anywhere, with temperatures over 100F and not the slightest puff of Pacific breeze to cool us off in the evenings. (There are a few days a year that remind you that San Francisco is at about the same latitude as Seville.)
Julia’s godparents and a couple of close friends had come over for a casual dinner, and, as they fanned themselves with their cocktail napkins, I served this drink. It’s an ultralight variant of the classic Sidecar that substitutes gin for brandy, leaving a crisp, semi-dry drink that’s perfect for a warm night (or just a warm bar).
I’ve found that the key to a delicious Chelsea sidecar is perfecting the balance between its three common ingredients. The equal amounts of gin, Cointreau and lemon juice in the classic formula produce a drink that is far too sweet and fruity for my taste, and even the updated 2:1:1 recipe results in a drink that I find too acidic. (With sweeter Meyer lemons, however, this formula works very well.) Back off a little on the lemon juice, though, and this light and refreshing cocktail falls into place.
Recipe
2 ounces dry gin (I particularly like Martin Miller’s)
1 ounce Cointreau
1/2 to 3/4 ounces fresh squeezed lemon juice (1 ounce if you’re using Meyer lemons)
Pour the ingredients into a shaker full of ice and shake vigorously. Strain into a cocktail glass and garnish with a Maraschino cherry or a strip of lemon zest.
