Ah, the Sidecar. My absolute favorite classic cocktail that I never order in a bar. While many of its friends – the Old Fashioned, the Moscow Mule, etc – have been enjoying a resurgence, the Sidecar has remained stubbornly elusive. I don’t know why- it’s refreshing, flexible, and as easy to make as it is to drink.
I’ve been singing the virtues of this great drink for some time. When Elliot tried a Sidecar at his local and found it not to his liking, I knew that he must’ve had one that wasn’t well-made. So I invited him over to make Sidecars in my kitchen!
The Sidecar
The Sidecar showed up in cocktail history just after WWI, and was, indeed, named for the motorcycle accessory. The Ritz Hotel in Paris claims that it originated the drink; it was also attributed to a London bar known as Buck’s Club in a popular cocktail recipe book of the time. This would account for the different schools of thought on the preparation of the drink. The French school holds that the drink should be made with equal parts of the ingredients: cognac, orange liqueur, and lemon juice. The British school has the same ingredients, but with twice the cognac. We made both versions, and liked them for different reasons, but the British school won out in the end! Try them for yourself and see!
The French School
- 1 oz Cognac
- 1 oz Cointreau (or any orange liqueur)
- 1 oz fresh lemon juice (strain to eliminate pulp, if you wish)
Fill cocktail shaker with crushed ice. Add ingredients, and shake well to combine. Strain into cocktail glasses. You can add a sugar rim to the glass, if that strikes your fancy.
The British School
- 2 oz Cognac
- 1 oz Cointreau (or any orange liqueur)
- 1 oz fresh lemon juice (strain to eliminate pulp, if you wish)
Fill cocktail shaker with crushed ice. Add ingredients, and shake well to combine. Strain into cocktail glasses. You can add a sugar rim to the glass, if that strikes your fancy.
Watch!
Here’s the special double episode, where we make the Sidecar!
