There are a couple of classic opportunities that you have when you're doing cocktails. You don’t have to do all of this sex on the beach and cosmos and all of these kinds of new age drinks. Go backwards in time. Do a couple of retro drinks. People will love them. And making the drinks is half the fun. So don’t try to do everything all pre-made. The idea is that entertaining everybody. You're having everybody over a little bit.
And part of the art of the cocktail is they’ll mix it themselves. You remember that scene from cocktail right? I can't do it. Then I guess, I'm not Tom Cruise. But you go around an round and round and shaking it up a little bit, that's why you go to a bar at the restaurant because you have a little bit of entertainment like that. So have some fun with it along the way. For a sidecar, this is one of my great all-time favorite.
Take some crushed ice, couple of ounces of brandy. Always use a pour when you're doing things like this. This is an ounce and a half. This is one. Something worse you get in a d rink is just too strong. Okay, a couple of ounces there. Just squeeze the lemon juice. There are two ways to do. This is called a rimmer, right? So next time your mom is yelling after you, you know where it came from. You're going to do something like this. An old bartender in this Italian bar I use to go to, there would be a little lemon. He’d always use this trick. My family will guarantee to remember at the same time.
Just a splash of cointreau or a triple sec. All right, a little more than a splash. The lid goes on. Be sure everything is locked down. That's perfect. You don’t want to shake it too much because you're going to be diluting the drink along the edge. Look at that. Here is your strainer. That's great.
On a hot day outside of gym fit, it just fits the ticket exactly. You get plenty of ice because you want this really nice and cold. Okay, I'm going to do a couple ounces of gin, also 2 ½ ounces. We’ll this guy in a martini glass. Okay, the trick now is a little egg white in there. And I'm going to do a spoon of sugar. I don’t use confectioner sugar or anything else. I use nice sugar. This is a whole shoot kind of sugar in the raw. Give it a couple spoons like that.
And again, I would care to use the rimmer this time and just aim and push it down. Don’t worry about the seeds because they’re all going to get strained out. Because we want the egg whites to really kind of froth up a little bit there, you’re going to want to give it a really good shake. I can hear it. It's almost done because it's almost filling up the container. Look at that. Take a frosted glass. Take a little sugar right around the rim. Look at that. I don’t know about you but somebody invited me over to their house and they poured me a gin fizz like this. They’ve been my best friend for life.
So now you have all my tricks, right? Well almost all of my tricks. You have the perfect cocktails. You have the prefect cocktail food. What I love about entertaining is your job at home was to take something that everybody understands and present it in the way shat they could never imagine.