I had in my mind that I wanted to make a classic cocktail this month. I hadn’t come across the right one until I found my inspiration on Facebook. Doug and Cheryl K are well-known to their Facebook friends for enjoying weekend cocktails at their home (preferably outside). In a recent post, Doug shared that he was enjoying a Sidecar. If it was good enough for Doug, it was good enough for me.
A Sidecar is the most famous of Cognac cocktails. This is a simple cocktail of Cognac, orange liqueur (I used Cointreau) and freshly squeezed lemon juice. While similar to a sour drink, it is more dry. The sugar rim is optional but works nicely with the dry cocktail.
The Sidecar dates to the end of World War I. It was named for the motorcycle attachment which was often used at that time. The Ritz Hotel in Paris claims credit for creating it but some say it was created in London. I have a reproduction of The Savoy Cocktail Book by Harry Craddock from 1930. It was popular enough in London by then to make it into this book of cocktails from The Savoy Hotel. This recipe matches the proportions used by Craddock.
If you don’t have Cognac, you can use brandy in its place. Cognac is brandy that comes from the Cognac region in France. It’s the same concept as Champagne which is sparkling wine specific to the Champagne region of France. Cognac is made from grapes and is barrel-aged.. You’ll find a mix of sweet, spicy, fruity and bitter flavors in Cognac. You could also use Grand Marnier, dry curaçao, or a triple sec in place of Cointreau.
This is an alcohol-forward drink and is meant to be sipped slowly. This is a nice cocktail to warm you up on a cold winter night. The flavors of the Cognac shine with some citrus hints from the orange liqueur and lemon juice.
Gluten-Free/Wheat-Free Note: Both Cognac and Cointreau are gluten-free.
| Sidecar | | Print |
- 1-1/2 ounces cognac
- ¾ ounce orange liqueur (such as Cointreau, Grand Marnier, dry curaçao, or a triple sec) (see Notes)
- ¾ ounce lemon juice, freshly squeezed (~ ½ lemon) (see Notes)
- Garnish with an orange twist and sugar rim (optional)
- (Optional) Place a few teaspoons of sugar on a small plate. Using one of the already juiced lemon halves, run it around the rim of half a coupe or Nick and Nora glass to wet it. Hold the glass upside down and dip the wet half of the glass into the sugar. Press the glass down gently and twist it until it’s evenly coated. Set aside.
- Add the Cognac, orange liqueur and lemon juice to a shaker filled with ice and shake until well-chilled.
- Strain into the prepared glass.
- Garnish with an orange twist.
* Before squeezing lemons, heat it in a microwave for about 20 seconds and then rub it back and forth on the counter top. This easy two-step process results in more juice per piece of fruit.
Source: Variation of a recipe from Liquor.com
I think this is my favorite cocktail. Cheers!
David – Wow! I should have tried one sooner. Thank you for sharing.