The Sidecar Cocktail

The Sidecar CocktailThe Sidecar is a great introduction to the allure of a well-balanced sour drink.

The sidecar is a delicious, classic cocktail that has maintained its popularity for almost a century. The recipe was published in the 1920s and popularized (and possibly invented) by Harry’s New York Bar in Paris. Others place the origin of the drink at the Buck’s Club in London.

The recipe was originally made with either cognac or Armagnac, and either will create an enjoyable brandy cocktail. Contemporary bars often pour bourbon rather than brandy. This technically makes it a bourbon sidecar.

Whichever base liquor you choose, be careful with the sidecar’s other ingredients. It is a delicate balance between sweet and sour and too much of either the lemon or liqueur can throw off the intended flavor. A sugar-rimmed glass can add a sweet contrast to the sour drink.

The Sidecar Cocktail Recipe
Yields one cocktail

2 ounces cognac (or brandy)
1 ounce Cointreau
3/4 ounce fresh lemon juice s
Orange twist for garnish

Spread some superfine sugar on small plate. Rub a lemon wedge halfway around the rim of chilled martini or coupe glass. Dip the lemon-moistened side of the glass into the sugar to lightly coat the outside rim of the glass and set it aside.

Pour the brandy, Cointreau and lemon juice into a cocktail shaker that is filled with ice cubes. Shake well to chill and strain into a chilled cocktail glass. Garnish with a lemon or orange twist

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