Comments on: Cherry Sidecar

By: Barbara Kiebel

Barbara Kiebel — Mon, 23 Aug 2010 03:36:09 +0000

Matt, thank you for this recipe which has spawned a quick and dirty version. Cook down the cherries in water and sugar for 20 minutes; cool. Mix equal amounts of cherry syrup and lime juice with three times as much brandy in cocktail shaker filled with ice. Shake well until VERY cold. Strain into martini glass with sugared rim. Maybe not as fab as the longer version but I’m digging it! Thanks to my buddy @thepeche for this inspiration. Next year…going the whole nine yards though, promise!

By: All atwitter about cherry Sidecars « The Hostess Diary

All atwitter about cherry Sidecars « The Hostess Diary — Thu, 24 Jun 2010 05:52:43 +0000

[...] bar none, so when I was surfing the web for ideas, I was struck by a recipe I found on the Matt Bites blog. He attempted to re-create a cocktail he had at Hatfield’s, a restaurant in Los Angeles. I [...]

By: All atwitter about cherry Sidecars « The Cocktail Hostess

All atwitter about cherry Sidecars « The Cocktail Hostess — Thu, 17 Jun 2010 08:02:26 +0000

By: ashley

ashley — Thu, 03 Jun 2010 16:01:45 +0000

Matt, cherries are in season, and I want to try this! I have similar questions to Cary’s above. So, are you infusing the 1 lb. of cherries in a whole bottle of brandy? Then, do you make the drink with the infused brandy and some new, fresh cherries? Thanks. My 1 lb. is in the fridge, but it is going to be tough to wait for 5 days.

By: SippitySup

SippitySup — Fri, 10 Jul 2009 23:13:56 +0000

Congratulations!! GREG

By: jackie connelly

jackie connelly — Sat, 04 Jul 2009 05:24:14 +0000

Blech! I love real cherries, but anything else, anything cherry flavoured, reminds me of the freezing at the dentist.

By: 180|360

180|360 — Fri, 03 Jul 2009 08:16:33 +0000

I love fresh cherries and I can’t wait to try this recipe. Yum!

By: Erin

Erin — Thu, 25 Jun 2009 21:32:37 +0000

I just discovered your blog via Twitter and I’m so glad I did – beautiful and well-written and I will definitely be back! And now my 2 cents re: cherres: I am in the first camp – only like cherries raw, straight up, preferably right out of the fridge (though this cocktail is pretty much irresistable!). I recently discovered they’re a good road-trip food too (as long as you have a bag for pits at the ready): last weekend we picked some up from the farmer’s market and headed straight to the beach, eating cherries all the way – fantastic morning!

By: Dawn in CA

Dawn in CA — Wed, 24 Jun 2009 16:27:05 +0000

Mmm… Hennessy sidecars used to be one of my favorite cocktails. Haven’t had one in ages, but with this recipe? I think it’s time. Wondering how it would work out with cognac in place of brandy… we’ll see! My favorite line from this post: “Adam told me to use my inside voice.” Hilarious – and something my husband would say to me.

By: Cary Bass

Cary Bass — Tue, 23 Jun 2009 21:24:51 +0000

I’m deeply confused (which you know is not new for me) and in a pedantic mood. After the prep, in the final recipe I am assuming the brandy you are referring to is the infused brandy, rather than some fresh brandy, and the cherries are fresh cherries rather than the leftover macerated cherries from the infusion … correct? And the syrup is actually the puree, which in fact is not a puree since you removed the solids …

Oh, its 100 degrees in Dallas and I don’t want any anymore!