Sidecar

I decide to kick it old-school on a Tuesday night with a classic cocktail, the sidecar, at a bar that at least sounds old-school, Mugsy’s (3200 Kirby, 713-526-5595). The dimly lit bar is pulsating with a youngish crowd downing cocktails and wine. Jerry the bartender, with his tatted, thick forearms, looks more like he should be bouncing people out of a biker bar than serving this young professional crowd, but he’s slinging drinks like a pro and doing it with a smile, and even some small talk. He fills my rocks glass with a few twists of the wrist, and the stout sidecar takes the chill off my bones. The lighting in this bar is so warm and cozy, I wish I’d worn my slippers and robe. After a couple of drinks, I’ve finished what I set out to do tonight: nothing.

2 ounces Rémy Martin cognac
3 ounces sweet and sour mix
1 ounce Cointreau

To a shaker filled with ice, add all the ingredients and shake. Pour everything into a rocks glass and garnish with lime.