Sidecar Recipe

About the Sidecar

The Sidecar is a Prohibition-era classic with a nice balance of citrus and sweet, making it a perennial favorite. It combines cognac with Cointreau and fresh lemon juice, and it's traditionally served in glass that's been rimmed with sugar. The Sidecar belongs to the "sour" category of cocktails—those drinks characterized by their use of a spirit, sweetener, and citrus. In this case, the sweetener is Cointreau rather than simple syrup or granulated sugar. Cointreau tends to have a richer flavor than some other products on the market, but you can use another triple sec or other orange liqueur in a pinch. The result is a well-balanced cocktail that walks the line between tart and sweet. That sugar rim provides a little extra sweetness with each sip. The exact origin of the Sidecar is unclear, but it was likely invented around WWI in London or Paris, and it was supposedly named for the motorcycle attachment. The drink is included in Harry’s ABC of Mixing Cocktails by Harry MacElhone, which debuted in 1922, so the cocktail was in circulation by at least that year. Sidecar recipes vary, but the most common version uses two parts cognac to one part each of lemon juice and Cointreau. We find this formula to be reliably delicious, so it's a good template to follow. The two-one-one ratio also works whenever you're stuck, so keep it in mind when making a Daiquiri, Margarita, or Whiskey Sour.If you like the classic Sidecar, try the Bourbon Sidecar, which is exactly what it sounds like.