160 C A R M E L M A G A Z I N E • H O L I D A Y 2 0 1 4
drink
K.C. Sidecar
Sardine Factory
701 Wave Street
Monterey • 831/373-3775
www.sardinefactory.com
Photo:
Kelli
Uldall
No local bartender channels the classics more
than "Big Mike" Kolpaczyk, who has tended bar at
The Sardine Factory on Cannery Row since 1971.
Kolpaczyk, who won the 2014 John Spardaro
Hospitality Award, goes deep into the drink-mak-
ing playbook for recipes that are deliciously bal-
anced and fresh. Big Mike's take on the Sidecar (a
classic post-Prohibition cocktail that includes equal
parts cognac, orange liqueur and lemon juice)
replaces cognac with a dark spiced rum, and he
uses equal parts fresh lemon juice and orange
juice. The result is a complex, flavorful drink. The
spiced rum softens the edges while adding a bit of
sweetness to counter the acidity of the fresh cit-
rus, and the cinnamon-sugar blend on the rim is
redolent of colder days ahead.
—Larry Harland
P R E PA R AT I O N :
Rim a martini glass with a mixture of
sugar and cinnamon. Add ingredients
to a cocktail shaker with ice and shake
vigorously. Serve up.
I N G R E D I E N T S :
• 1½ oz. Captain Morgan Spiced Rum
• ¾ oz. Orange Curacao
• 1½ oz. Fresh squeezed lemon juice
• 1½ oz. Fresh squeezed orange juice
