1 rating

Eastern Raspberry Sidecar


Helmed by Chef Danny Elmaleh, Mercato di Vetro restaurant in Los Angeles features rustic, seasonal Italian cuisine prepared in open kitchens throughout the unique space, and offers a cocktail menu inspired by international cuisines. The Eastern Raspberry Sidecar gives diners a taste of the Far East with a blend of cognac, raspberries, lemon and five-spice sugar. The five-spice blend is a mix of star anise, cinnamon, fennel seed, cloves and Sichuan peppers mixed with superfine sugar to balance the beverage. Matt Erickson, vice president of restaurant operations, says, “We used the five spice blend because it is complex enough to stand up against the bold flavors of the drink. Hennessey, unfiltered saké, freshly squeezed lemon juice, and crushed raspberries are all powerful flavors so we looked ingredients that would balance the flavor profile and add a bit of silkiness.”



Ready in
5 m


  • blend of equal parts five-spice and super fine sugar
  • 4 large raspberries
  • 1 1/2 ounce Hennessey
  • 1/2 ounce Nigori, an unfiltered sake
  • 3/4 ounces lemon juice
  • 1/2 ounce simple syrup
  • 1/4 ounce Cointreau


Chill a martini glass and line the rim with the sugar-spice blend. Muddle three raspberries in a Boston shaker. Add ice and all additional ingredients. Vigorously shake and strain into the prepared chilled martini glass. Garnish with a raspberry and serve.