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Wednesday, 20 February 2013 21:05

Central Coast Sour

Written by  Mixologist Josh Christensen
The Central Coast Sour The Central Coast Sour Photo: Josh Christensen, Sidecar SLO


Serves: 1

The mixologists at Sidecar Restaurant in San Luis Obispo serve classic cocktails your grandfather might have mixed up in his basement. As a result, we don't use any energy drinks or cheap wells when perfecting signature recipes like the Central Coast Sour.

For this cocktail, we source most of the ingredients from the nearby Edna Valley, and then add a healthy splash of quality gin to the mix.

This recipe is for a single cocktail, but you could easily multiply the ingredients listed by the number of people you're planning to serve. Remember, the float is important, so don't add that special touch until after the other ingredients have been properly mixed and poured into the proper glassware. 


  • 2 oz. gin (Any London dry gin will do the trick, Plymouth was used for this recipe)
  • ¾ oz fresh lemon juice (sourced locally from Middlecamp Farm in the Edna Valley)
  • ¾ oz. simple syrup
  • ¾ oz. red wine (Sidecar uses a local red from Folkway Wine Co. called "The Revelator." It's a blend consisting of 51% merlot, 40% cabernet franc, and 9% cabernet sauvignon)


Combine gin, lemon juice, and simple syrup in a shaker with ice and shake vigorously. Strain into a cocktail glass (we use an old fashioned champagne cocktail glass) then add the wine to the cocktail by pouring it slowly over a bar spoon. The wine should float at the top of the cocktail. Next step: Drink it up!


GUEST: Josh Christensen of Sidecar in SLO HOST: Randol White

Additional Info

  • Dietary Concerns: Dairy Free, Gluten Free, Low Sodium, Vegan, Vegetarian
  • Global Identity: California Cuisine
  • Meal Course: Drinks (with Alcohol)
  • Featured on...: Market Fresh
Last modified on Saturday, 23 February 2013 00:50
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