Sidra Ponche
Saved by 2 People
About this Cocktail

Pedro Chicote's cocktail from his eponymous bar and book, Chicote: An American Bar. Published 1930. Updated for barcasavale.com

Ingredients:
  • 1 oz Fino Sherry
  • 1 oz Brandy
  • .5 oz fresh lemon juice
  • .5 oz Demerara syrup (2:1)
  • 1 oz Basque Sidra
Preparation:

Shake and double strain all ingredients except Sidra into a chilled old fashioned glass, add 1 oz Sidra and bar ice, and garnish with a lemon twist.

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