The origins of this cocktail are murky, but it dates back to, at very least, the publication of the famous Savoy Cocktail Book. It’s basically a Sidecar with a little rum in place of some of the brandy. That’s not a bad thing; it brings a bit of a tropical flare to the drink without pushing it all the way into Tiki-ville. Some recipes call for white rum, but I like to use something that’s been aged a bit.
The Between the Sheets also illustrates an important aspect of cocktailing, which is that you can make something unique and interesting with a relatively simple twist. This is a distinctly different drink than the Sidecar. You can make it even more distinct by using the variant recipe, which trades the rum for half an ounce of herbal Benedictine. I like that version a lot, too, but I recommend starting with the original.
As always, I strongly advise using fresh-squeezed juice, but you can definitely get away with lemon juice from concentrate in this one, if it’s all you have available.
- 1.5 oz. Brandy (Courvoisier VS)
- .5 oz. Aged Rum (Rhum Barbancourt 5 Star)
- 1 oz. Curacao (Patron Citronge)
- .75 oz. Fresh Lemon Juice
Rim a cocktail coupe with fine sugar. Combine all ingredients in a cocktail shaker over ice, and shake thoroughly. Strain into the sugar-rimmed cocktail coupe. No garnish.
This article is a modified and enhanced version of a post that ran on my nightly cocktail blog, DrinkShouts. Liquors in parentheses are what I used when I made this recipe, and are included as suggestions.