Sidecar

2 oz Cognac

1 oz Triple sec, Cointreau

3⁄4 oz Lemon juice

1 twst Orange peel

1 Sugar (to prepare the glass)

Instructions

Shake, strain, serve up in sugar rimmed glass. Garnish with orange peel.

Notes

A few drops of lemon or orange bitters on top is a nice touch.

History

Original ratio was 1:1:1, as quoted by Robert Vermeire. This is the French School. Savoy has this as 2:1:1.

Cocktail summary

Created by

Ritz Hotel, Paris

Year

1922

Is an

altered recipe

Reference

http://en.wikipedia.org/wiki/Sidecar_cocktail

Curator

Not yet rated

Average

4 stars

(68 ratings)

Cocktail Book

From other users

I add 1/4 oz simple syrup. My ratio 2/.75/.75
My favorites so far have been a 2:1:1 with Meyer lemon and Courvoisier VS and a 3:2:1 with Remy Martin VSOP.

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Comments

Originally posted by bschneier. Of several variations, this one has been adopted as the reference side car and is included in the Goodies > Quickstart Cocktails > Classic Cocktails.

Also there's Joaquin Simo's version :

2.0 oz Pierre Ferrand 1840 Cognac

.75 oz Pierre Ferrand Dry Curacao

.75 oz lemon juice

1 barspoon 2:1 Demerara sugar syrup (how much is a "barspoon" anyway?)

I made Difford's super-easy "Grand Sidecar" a couple weeks ago and was instantly a big fan! Replaces the cognac and Cointreau with just GrandMa since it's already a blend of cognac and orange liqueur.

https://www.diffordsguide.com/cocktails/recipe/892/grand-sidecar

2 oz Grand Marnier

1 oz Fresh Lemon Juice

That's it! Shake, strain, up, orange peel garnish, enjoy! Try one, it's so good!

Oh, and death to sugar-rimmed glasses!

As written, this drink is really dry - 3 oz of 80+ proof spirit and some lemon juice. You need the sugar rim to hope to have any sense of balance. Thanks, Zachary

Made 2:1:1 with Torres brandy and PF Dry Curacao. I'm not a person who needs sweetness in drinks, but I think with the dry curacao a small splash of simple would be a good addition or make it according to the recipe above with slightly more orange liqueur.