Sidecar
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- superfine sugar – for glass rim (optional)
- 2 ounces cognac
- 1 ounces orange liqueur (Cointreau)
- 3/4 ounces lemon juice – freshly squeezed (~0.5 medium lemons)
- ice – for shaking
- orange peel – trimmed into a twist (for garnish)
Instructions
1. Place a coupe or cocktail glass in the freezer to chill for a few minutes.
2. Optional sugar rim: spread superfine sugar on a small plate, lightly moisten the rim of the chilled glass with water, and dip just the outside edge into the sugar to create a clean half- or full-rim. Set the glass aside.
3. In a cocktail shaker, add cognac, orange liqueur, and freshly squeezed lemon juice.
4. Fill the shaker with ice and shake hard until well-chilled and the shaker is frosty, 10–15 seconds.
5. Fine-strain into the prepared chilled glass. Express the orange peel over the surface to release oils, then add it as a garnish. Serve immediately.
The Sidecar is a crisp, citrus-driven cocktail that balances aged grape spirit richness with bright lemon acidity and the orange perfume of triple sec. Served up and well-chilled, it lands with a brisk, silky texture and a clean, dry finish. A sugared rim is sometimes added for contrast, softening the tart edge while adding a sparkling look.
Its origins trace to the early 20th century, most often linked to Parisian bars like Harry’s New York Bar and London’s Buck’s Club around or just after World War I. Early written formulas favored equal parts, but the drink evolved toward a drier, spirit-forward ratio that remains popular today. The Sidecar is now considered a foundational brandy sour, codified by classic cocktail literature and the IBA, and beloved as a model of three-ingredient harmony.