Between the Sheets Cocktail

By Robert Hess

Not many cocktails contain more than one base spirit, let alone three (unless they are created by Jamie Boudreau). The Between the Sheets cocktail is one exception.

Recipe

Ingredients

1 ounce brandy

1 ounce light rum

1 ounce Cointreau

1 dash lemon juice

Instructions

  • shake with ice
  • strain into a cocktail glass
  • garnish with a lemon twist
  • Comments
    jellydonut 16 Aug 2011
    10:29 am

    It’s not a boozy drink? Dude, it’s 40% with a bar spoon of lemon juice! And, alright, the sugar of the Cointreau.

    I doubt I’ll be making this any time soon, too strong for my blood. Still appreciate the video!

    Robert Hess 16 Aug 2011
    11:06 am

    Jelly… by “not boozy” I meant that it isn’t boozy in flavor like a Manhattan or Martini would be. It will still pack a punch, since all three ingredients are essentially 80proof products. If the amount of alcohol in a drink like this looks like it is too much, then you can very easily scale the recipe back to something a little more appropriate. Especially in a drink like this with equal parts of everything.

    blair frodelius 17 Aug 2011
    12:17 pm

    I always place this cocktail along with the sidecar as a highly drinkable and yet pretty darn potent concoction.  It’s amazing how much just a dash of lemon juice adds.  Yet another reason to measure your ingredients!

    Cheers,

    Blair
    http://goodspiritsnews.wordpress.com

    Stephen Botting 18 Aug 2011
    2:32 am

    A wonderful cocktail Robert, very similar to a Sidecar when using Mount Gay extra old. I suppose you could play with the flavour a little by adding a different rum. Quite a strong cocktail without tasting boozy as you outlined, but after 2 of these you really can feel it, 3 and your well on your way!

    Robert Hess 18 Aug 2011
    5:30 am

    Stephen, changing the rum around in this drink would indeed take it into different places. Rum is perhaps one of the more diverse spirits, with flavor profiles all over the place. Some rums can be almost as bland as vodka, while others can taste like you are drinking molasses (in a good way). I think the vast majority of rums you see being used in bars these days is unfortunately on the light and uninteresting side, but we are starting to see places get into some of the more robust varieties, and we are also seeing more of them coming onto the market as well.

    -Robert

    blair frodelius 18 Aug 2011
    6:38 am

    Robert,

    I’ve been using Banks 5 Island Rum in recipes calling for a light style.  It adds a depth that I haven’t found in Havana Club, Bacardi or Cruzan.

    Cheers!

    Blair
    http://goodspiritsnews.wordpress.com

    Nucleozoid 17 Aug 2012
    9:34 pm

    I tried this one, but It was overwhelmingly boozy for my taste.  Sorry.

    Dale Stoltzfus 9 Mar 2013
    3:38 pm

    I have a question on this one: The recipe in the description calls for “light rum,” which I am assuming would be the same as white rum - i.e. Bacardi and similar. The rum I see you use in the video has a brown color to it (definitely not clear like Bacardi) but not as dark as Myers’, which has become my go-to rum. I am afraid Myers’ would just take over a drink like this. Is that type of rum even appropriate or should I be using Bacardi or something in between?

    Robert Hess 9 Mar 2013
    8:49 pm

    Dale, it can often get confusing when selecting the “right” rum for a recipe. I’d hazard to say that the variations between the various rums is probably more diverse than any of the other spirits. Sometimes you’ll see recipes say “Jamaican Rum” or “Barbados Rum” or various other designations, which might mean something to somebody that has a deep understanding of rums, but not to somebody who doesn’t. “light rum” is the way the recipe I started with listed it, and I take that as meaning a rum with an overall light body flavor, it could be all the way down to a white Bacardi, or it could be up to an amber rum with a little age on it. Here I am using Mount Gay. Myer’s would definitely be too heavy.

    -Robert

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