Sidra Car, A Sidecar Riff

A long-time favorite at Asheville tapas bar Cúrate, this variation on the classic Sidecar adds sparkling Spanish cider and lime zest to the mix.

1½ oz. Grand Marnier
½ oz. fresh lemon juice
¼ oz. simple syrup (1:1)
2 oz. Trabanco Poma Aurea (or other Spanish sparkling cider), to top
Tools: shaker, strainer
Glass: cocktail or coupe
Garnish: thinly sliced apple round, freshly grated lime zest

Combine the Grand Marnier, lemon juice and simple syrup in an ice-filled shaker. Shake until chilled. Strain in a chilled glass, then top with chilled Poma Aurea. Garnish.

Excerpted from Cúrate: Authentic Spanish Food from an American Kitchen by Katie Button with Genevieve Ko. Copyright © 2016 by Katie Button with Genevieve Ko. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Evan Sung.

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