The Ginger Sidecar that they serve at The Last Hurrah in Boston was my inspiration for this drink. One great thing about this recipe is that it doesn't rely on ginger syrup for the ginger so you can make it sweet or not depending on your taste.
- 2oz. Armagnac (or other Brandy)
- 1oz. Domaine de Canton (Ginger Liqueur)
- 1/2oz. Fresh squeezed Lemon Juice
- 1-3 tsp. of simple syrup (or leave it out entirely)
Sugar the rim of a cocktail glass that has been chilling in the freezer. Using a jigger for accurate measurement, pour the four ingredients into a cocktail shaker that has plenty of ice in it. Shake it vigorously. When frost starts to build up on the outside of the shaker, it is ready. Strain the drink into your well-chilled, sugar-rimmed cocktail glass. If you are going to use three teaspoons of simple syrup, don't bother sugaring the rim of the glass unless you like really sweet drinks.