The Sidecar

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First created at Harry’s Bar in Paris, or perhaps Buck’s Club in London. The exact origin of the sidecar remains clouded in a tipsy fog.

The sidecar is another classic cocktail in the sour family. Here the sweetness comes with the flavor of orange from the Cointreau. Fresh lemon juice is the perfect foil for the cognac and Cointreau. A sugared rim adds just a touch of sweetness to balance the whole cocktail.

The sidecar has its roots in the Brandy Crusta, a cocktail popular in New Orleans. A recipe for the Brandy Crusta appears in Jerry Thomas’ 1862 book, ‘How to Mix Drinks’.

The sidecar ranks at the top of my list of favorites. The combination of just three ingredients: cognac, Cointreau and lemon juice makes a cocktail that is more than the sum of its parts.

Sidecar

3 ounces cognac
1 ounce Cointreau
1 ounce fresh lemon juice
Garnish: orange or lemon twist.

In a cocktail shaker combine the cognac, Cointreau, and lemon juice with ice.
Shake well.
Strain into a sugar rimmed cocktail glass.
Garnish with orange or lemon twist.

For the best quality we recommend fresh squeezed lemon juice. We run down our favorite manual and electric juicers in our Best Citrus Juicer article.

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David Wondrich explores the classic cocktails with engaging stories and recipes as seen through Jerry Thomas’ writings in Imbibe! the Updated and Revised Edition

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Jerry Thomas Bartenders Guide 1862 Reprint: How to Mix Drinks

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