Located in downtown Cary’s Mid-Town Square, SideBar serves up skillfully crafted cocktails seven days a week in a cozy and comfortable environment. “I’m a firm believer that really great bars are part of the fabric of the community,” says co-owner Matthew Bettinger.
SideBar will be serving both beverages — with and without spirits — at the Maggy Party, April 24 at Fenton. Buy tickets at maggyparty.com.
And the community agrees! SideBar has once again earned the Maggy Award for Best Cocktails.
Skyler Spaulding created both cocktails — using spirits from Best Distillery winner Durham Distillery — as a tribute to local flavor and celebration of spring.
The cucumber and strawberry elements in The Long Con pay homage to a classic Pimms Cup, providing a light, refreshing springtime beverage.
No Fly Zone “utilizes pineapple juice to keep things light and give some tropical vibes,” Skyler Says, “while the vanilla black pepper syrup lends to the botanicals in the gin.”
Alcohol can easily be omitted from both cocktails for a zero-proof option.
The Long Con
1 ½ ounces Durham Distillery Cold Distilled Cucumber Vodka
1 ounce strawberry compote puree
¾ ounce lemon juice
¾ ounce simple syrup
club soda
Combine all ingredients except soda in a shaker tin with ice. Shake. Strain into a tall glass with fresh ice. Top with club soda. Garnish with a strawberry, lemon, or cucumber slice. For a nonalcoholic drink, simply omit the vodka.
For strawberry compote puree: Combine a pound of cleaned, hulled, and chopped strawberries with 2 ounces of simple syrup and 1 ounce of lemon juice in a pan over low to medium heat. Simmer for 15–20 minutes until strawberries are tender and the mixture has thickened. Remove from heat and allow to cool. Weigh the total mixture, and add 1/8 of the total weight in water, as well as another 1/8 of the weight in simple syrup. Blend together and strain.
No Fly Zone
1 ¼ ounce Conniption American Dry Gin
1 ounce pineapple juice
¾ ounce vanilla black pepper syrup
club soda
Combine all ingredients except soda in a shaker tin with ice. Shake. Strain into a tall glass with fresh ice and top with club soda. Garnish with a lime or pineapple wedge.
For vanilla black pepper syrup: Combine 500 grams of sugar and 500 grams of water in a pan over medium heat. Add 30 “cracks” of fresh ground black pepper and one vanilla bean pod split lengthwise (or substitute 1 teaspoon vanilla extract or 2 teaspoons vanilla paste). Stir. Simmer for 5–10 minutes. Remove from heat, cool, and strain.
The owners of SideBar will open a new bar, Mr. Henry, in the Village District this summer.
- Liquid Assets: The Long Con and No Fly Zone
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