Here’s a modern classic that itself is a spin on a venerable cocktail, the Sidecar. Crafted by Las Vegas bartender extraordinaire Tony Abou-Ganim, he chose spiced rum instead of Cognac and a cinnamon-sugar rim instead of a plain sugared one. Brilliant!
Personally, I don’t include a sprinkle of cinnamon on top of the drink as printed in the Mr. Boston guide. It muddies the look of the drink and adds a unpleasant powdery mouthfeel. The original version doesn’t call for this, anyway.
Here’s what Tony has to say about this drink: “The Cable Car is a simple balance of Captain Morgan spiced rum, orange curaçao, and fresh lemon sour, served up in a cinnamon-sugar rimmed cocktail glass. Perhaps the best known of my original recipes, it was created in 1996 as a signature cocktail for Harry Denton’s Starlight Room, a nightclub and cocktail lounge atop the historic Sir Francis Drake Hotel in San Francisco. One of the city’s landmark properties, the Sir Francis Drake is located along the world-famous Nob Hill cable car tracks. Its Starlight Room is affectionately referred to as the lounge that can be found “between the stars and the cable cars.”
2oz spiced rum
0.75oz triple sec
0.75oz lemon juice
0.5oz simple syrup
Garnish: lemon twist, ground cinnamon
For glass: lemon wedge, cinnamon sugar*
Rim chilled cocktail glass with lemon wedge and cinnamon sugar. Shake remaining ingredients with ice and strain into glass. Add lemon twist and top with a sprinkle of cinnamon.
*Cinnamon sugar – Mix equal parts superfine sugar and ground cinnamon.