The Story Behind The The Fast Car
A play on two classic cocktails, the Fast Car is bright and balanced, with a citrusy kick.
Our origin recipe is the Sidecar, a combination of brandy, triple sec and fresh lemon that reputedly hails from 1920s Paris. Its 1930s spin-off, Between the Sheets, added rum to the mix.
This variation uses Armagnac and rhum agricole for deeper, earthier character. I swapped out triple sec for hesperidina, an Argentinean aperitif I came across while exploring the region (though you can certainly use triple sec if it's in your larder). All of these different elements work together so well, and the pucker from the lemon juice gives it a little jump.
- 1 ounce Armagnac
- ½ ounce rhum agricole
- ½ ounce hesperidina (or triple sec)
- 1 ounce lemon juice
- Combine all ingredients in a cocktail shaker with ice.
- Shake to chill and combine.
- Strain into a glass.
- Garnish with a lemon twist.