Sidecar Cocktail

The Sidecar is a velvety smooth, cognac-fueled elixir that features both sweet and sour notes

As is the case with many cocktails, the origins of the Sidecar are somewhat mysterious. Legend says the drink was invented in Paris during the 1920s. Some claim it was formulated in a small bistro. Others say Harry’s New York Bar. Still others say it originated at the bar of the Ritz Hotel. Reportedly, the inventor of the cocktail was an American Army officer — and the drink was named after the motorcycle sidecar he rode in during quaffing expeditions.

To make a Sidecar:

  • 30ml fresh lemon juice (freshly squeezed is a must for this drink)
  • 30ml Cointreau
  • 30ml or 60ml cognac (or brandy)
  • Optional: Sugar for coating the rim of the glass; or lemon twist or orange slice garnish

For the drink, combine lemon juice, Cointreau, and cognac in a cocktail shaker that is half filled with ice. Shake well for 20 - 30 seconds. Strain mixture into the cocktail glass. If you don’t sugar the rim, you could garnish with a lemon twist or orange slice.

If you want to garnish the glass rim with sugar, wet the outside of the rim with lemon juice. Dip the outside of the rim in sugar, and swirl glass to coat.

The traditional ratio is 1:1:1 (equal parts of cognac, lemon juice and Cointreau). This is sometimes called the “Paris” ratio, because it supposedly reflects the way the drink was first made in Paris.

Some people think the Sidecar actually originated in London. The “London” ratio for the drink is 2:1:1 (2 parts cognac, 1 part each of lemon juice and Cointreau). The Paris formulation is a bit sweeter than the London version.