A Twist on the Sidecar/Apple Cart Cocktail
The Sidecar is one of the most iconic classic cognac cocktails, first documented in cocktail books around 1922. When made with calvados instead of cognac, it transforms into an Apple Cart. Thijn Koning, mixologist at Rooftop Restaurant 16th in Schiedam, has crafted his own twist on this timeless drink.
He replaces cognac with Calvados Pays d’Auge, chosen for its fresh, fruity notes often paired with cinnamon and vanilla. By incorporating Bandoeng’22, which brings warm spices like cinnamon, cloves, and cardamom, the cocktail takes on a subtle applesauce-like character. A touch of St. Germain (elderflower) adds floral and fruity depth, creating a beautifully balanced blend of spice, sweetness, and citrus—perfect for sunny days.
The Name
The origin of the Sidecar’s name is often debated. Some believe it refers to the leftover mix in the shaker, served as a small bonus pour on the side—known as a “sidecar.” Inspired by this classic, Thijn’s unique fruity & floral creation is fittingly named The Bandoeng’22 Blossom.
How to Make It
Thijn has generously shared his recipe so you can enjoy this cocktail at your own bar.
Ingredients
30 ml (1 oz) Bandoeng’22
15 ml (0.5 oz) St. Germain
20 ml (0.7 oz) Calvados Pays d’Auge
10 ml (0.3 oz) Triple Sec
25 ml (0.8 oz) Lemon juice
Preparation
Shake and strain. Serve in a chilled coupe glass and garnish with an apple peel rose.
Food Pairing Suggestion
Calvados, with its deep connection to both land and sea, pairs beautifully with roasted poultry. For this cocktail, we recommend serving it alongside Balinese roasted chicken (Ayam Bumbu Betutu)—a rich dish infused with a harmonious blend of Indonesian spices. Traditionally wrapped in banana leaves, we prefer using pandan leaves for an aromatic twist.
Meet Thijn Koning
Thijn Koning has been working as a mixologist at Rooftop Restaurant 16th in Van der Valk Hotel Schiedam since September 2022. With a deep passion for mixology and innovation, he has quickly become an integral part of the team, bringing creativity and precision to every cocktail he crafts.
Originally, Thijn pursued a different path, studying biology at Wageningen University. He spent countless hours in the laboratory, where he honed his skills in precision, experimentation, and chemical interactions—an expertise that unexpectedly translated perfectly into bartending. Understanding the science behind liquids, reactions, and balance has given him a unique edge in mixology.
His journey into the world of bartending began through a friend, who introduced him to the European Bartending School in Madrid. There, he immersed himself in the art of cocktail-making, mastering everything from classic and modern techniques to understanding flavor profiles and the finer details of presentation. This education, combined with his scientific background, shaped his approach behind the bar.
Thijn: “The job is both challenging and inspiring. We serve only one classic cocktail—the espresso martini—but every eight to ten weeks, we introduce a completely new food-and-pairing cocktail menu. It’s a dynamic process where I create cocktails that complement the flavors of the dishes, often requiring me to push boundaries and think outside the box. It’s incredibly rewarding to experiment with unique ingredients, unexpected combinations, and innovative techniques to craft something truly special for our guests.”
Follow Thijn on Instagram here and Rooftop 16th here.
Rooftop Restaurant 16th
Located on the 16th floor of the Van der Valk Hotel in Schiedam, Rooftop Restaurant 16th offers an unique experience, blending breathtaking panoramic views with high-end culinary delights. The menu showcases sophisticated dishes, each carefully paired with expertly crafted cocktails. Collaborating with Schiedam’s renowned distilleries, the bar emphasizes local craftsmanship, incorporating high-quality spirits and ingredients into its innovative creations. Whether guests are looking for a refined dining experience or an evening of unique cocktails, Rooftop Restaurant 16th delivers a fusion of flavor, elegance, and creativity. For more information about Rooftop 16th visit their website here.
