One of the really tragic #firstworldproblems that goes along with getting the flu is that it keeps you from having Happy Hour – just that very thought is making my head hurt.
Fortunately, I’m back to (almost) 100% and it’s time for the first happy hour of autumn. Emailing with a friend today, we recalled last fall’s go-to drink, The Clove-Scented Sidecar – and when I tried to find my post about it, I couldn’t find it, because it didn’t exist (apparently, I was too busy drinking them…). What an oversight!
Never fear, tonight we’re on the job.
The Clove-Scented Sidecar
First off, prepare a mixture of sugar and ground cloves to rim your cocktail glass. Depending on how clovey you want to be, but I think a ratio of about 6:1 is pretty tasty. (Note: save this in an airtight storage container, you can use it for a long time and it lowers the activation energy to making this great cocktail.)
Cut up half an orange and half a lemon into chunks. Use one of the lemon chunks to wet the rim of the cocktail glass and dip the glass into the sugar/clove mix.
Put the chunks in a shaker with a 1 tbsp of sugar and muddle them into oblivion. Okay, maybe not oblivion, but get all the goodness out. Add 2.5 oz of bourbon (you can adjust up or down, or go crazy and use rye or whiskey) and fill with ice. Shake heartily.
Strain the goods into your rimmed cocktail glass and garnish with a couple of whole cloves.
The weather completely cooperated today – ushering out a 90-degree-plus Santa Ana and bringing in a cool, cloudy evening. Perfect for a great autumnal drink!