Poppy Peach Sidecar Recipe

Make syrup

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture just comes to a simmer.

Add 2 tablespoons poppy seeds and 1 teaspoon fresh lemon zest to the syrup. Reduce heat to low and simmer gently for 4–5 minutes to infuse flavor, stirring occasionally.

Remove saucepan from heat and let the syrup cool to room temperature, allowing the poppy seeds to steep for another 10–15 minutes for stronger flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing gently to extract liquid but leaving most seeds behind. Refrigerate until needed. Syrup will keep about 2 weeks refrigerated.

Chill glass

Place a coupe or martini glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, combine 2 oz Martell VS, 1 oz peach liqueur, 0.75 oz fresh lemon juice, 0.5 oz poppy seed syrup, and 0.5 oz egg white (if using). Seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Wet shake

Add ice to the shaker (enough to fill two-thirds). Shake vigorously for 12–15 seconds until well chilled and the exterior of the shaker is frosty.

Dump the ice (or remove glass from freezer) and double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne and fine mesh strainer to remove ice shards and any remaining poppy seed bits.

Express an orange or lemon peel over the cocktail to release oils, rim the glass lightly with the peel (optional), and drop the twist into the drink as a garnish.

Serve immediately. Sip slowly to appreciate the floral poppy notes and peach-cognac balance.