Emerging from London in the late 1920s, it attracted a fair bit of popularity if Paris at the Harry’s New York Bar where Harry MacElhone included the mix into his ‘ABC of Mixing Cocktails’ book.
The Sidecar mixes Cointreau, Cognac and lemon for sweet and sour tonic.
The classic English recipe requests for two parts Cognac to equal parts Cointreau and lemon juice, while the French prefer an all-rounded balance of equal parts. For this version, lets stick to the English original.
RECIPE
Ingredients:
45ml VS or VSOP Cognac (you could use 60ml for extra kick).
22 oz Cointreau.
22 oz Fresh Lemon Juice.
Method:
Prepare your presentation by pre-chilling your serving glass.
Pour a little sugar onto a plate.
Now with your chilled glass, slice a wedge of lemon and wet/rub the rim of your glass with the lemon wedge and press into sugar. With each sip, this will give your drink extra thrill.
Grabbing you cocktail shaker, combine all ingredients together with 4 or so ice cubs. Too many ice cubs and it will water this drink down a little too much.
Shake enthusiastically for a good 10-15 seconds and strain into a glass.
Garnish with a lemon or orange peel.
Enjoy!
Robbie – Dapper Lounge
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