The Sidecar is one of those timeless cocktails that never goes out of style, thanks to its perfect mix of sweet, sour, and strong flavours.
While its origins are a bit hazy, most people agree it first appeared in the early 1920s, possibly at the Hôtel Ritz in Paris. The name is said to come from a motorcycle sidecar. The story goes that a patron rolled up to a bar in a motorcycle sidecar mid-winter and asked for a drink strong enough to warm them up. And just like that, the Sidecar was born – or so the tale goes.
Adding a sugared rim to a Sidecar is optional, but since the cocktail tends to be on the dry side, a touch of sugar can balance the tartness.
Ingredients
- 50ml Cognac
- 25ml Cointreau or Triple Sec
- 20ml fresh lemon juice
- Ice
- Sugar for rimming the glass (optional)
Method
- Rim a coupe or martini glass with sugar (rub the edge of the glass with a slice of lemon, then dip it into a plate of sugar to create a thin, even coating). Place the glass in the freezer or refrigerator to chill while you make the cocktail.
- Fill a cocktail shaker with ice. Add the Cognac, Cointreau (or Triple Sec), and fresh lemon juice.
- Secure the lid on the shaker and shake vigorously for about 15 seconds.
- Using a fine mesh strainer, pour the cocktail into your prepared glass.
- Garnish with a lemon twist or a strip of orange zest.
Variations on the Sidecar
- If Cognac isn’t available, try a high-quality brandy or Armagnac.
- Add a splash of bitters or swap out the orange liqueur for an amaro.
- The Sidecar is an ideal companion for aged cheeses like Gruyère or sharp Cheddar. It also shines alongside fresh seafood, pairing beautifully with oysters, scallops, or grilled shrimp.