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|Primary alcohol by volume|
|Served||Straight up (without ice)|
Sugared glass, lemon rind
|Standard drinkware||Cocktail glass|
|Commonly used ingredients|
|Preparation||Mix the ingredients in a shaker half-full of ice. Strain and serve in a sugar-rimmed glass. Garnish with a strip of lemon rind|
The Sidecar is a classic cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier, Grand Gala or another triple sec), and lemon juice. In its ingredients, the drink is perhaps most closely related to the older Brandy Daisy, which differs both in presentation and in proportions of its components.
The exact origin of the Sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The Ritz Hotel in Paris claims origin of the drink. The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails and Robert Vermeire's Cocktails and How to Mix Them. It is one of six basic drinks listed in David A. Embury's The Fine Art of Mixing Drinks (1948).
In early editions of MacElhone's book, he cites the inventor as Pat MacGarry, "the Popular bar-tender at Buck's Club, London", but in later editions he cites himself. Vermiere states, "This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck's Club." Embury credits the invention of the drink to an American Army captain in Paris during World War I "and named after the motorcycle sidecar in which the good captain was driven to and from the little bistro where the drink was born and christened". Apparently the Sidecar became famous in Harry’s Bar in Paris.
Both MacElhone and Vermiere state the recipe as equal parts cognac, Cointreau, and lemon juice, now known as "the French school". Later, an "English school" of Sidecars emerged, as found in the Savoy Cocktail Book (1930), which call for two parts cognac and one part each of Cointreau and lemon juice.
According to Embury, the original Sidecar had several ingredients, which were "refined away". Embury also states the drink is simply a Daiquiri with brandy as its base rather than rum, and with Cointreau as the sweetening agent rather than sugar syrup. He recommends the same proportions (8:2:1) for both, making a much-less-sweet Sidecar. However, Simon Difford, in his book Encyclopedia of Cocktails, notes Harry Craddock's ratio of 2:1:1 in The Savoy Cocktail Book, and then suggests a middle ground between Craddock's recipe and the "French School" equal parts recipe of 3:2:2, calling Embury's Daiquiri formula "overly dry" for a sidecar.
The earliest mention of sugaring the rim on a Sidecar glass is 1934, in three different books: Burke's Complete Cocktail & Drinking Recipes, Gordon's Cocktail & Food Recipes, and Drinks As They Are Mixed (a revised reprint of Paul E. Lowe's 1904 book).
- Cognac Cocktail Sidecar became famous in Harry's Bar, Cognac Expert, January 25, 2011
- Difford, Simon. "Sidecar (Difford's Formula)".
|Wikimedia Commons has media related to Sidecar (cocktail).|
|The Wikibook Bartending has a page on the topic of: Sidecar|