Sidecar
The SIDECAR is a sidekick to an old New Orleans drink dating back to the 1850s, the Brandy Crusta. The Sidecar has enjoyed a resurgence in recent years, using a similar base formula of ingredients as the Brandy Crusta but is simpler and easier to remember.
Requirements: Brandy (or Cognac), Cointreau, lemon juice, sugar
- 1.5 oz. (1 jigger) Brandy or Cognac
- 0.75 oz. (1 pony) Cointreau
- 0.75 oz. (1 pony) fresh lemon juice
- 1/4 oz. simple syrup (instead of a sugar-rimmed crust)
- white sugar
Rub the rim of a martini glass with lemon juice and coat it with sugar. Add the liquid ingredients to an ice-filled shaker. Shake vigorously for 10-15 seconds until the outside of the shaker produces condensation. Strain into the glass and garnish with a lemon peel (not shown in the picture above).
Comments: If you prefer the sugar-rimmed glass for its fun presentation, you may omit the simple syrup or reduce it to a few drops. The quality of the brandy or cognac used will enhance the Sidecar. FYI, the Between the Sheets cocktail takes the Sidecar a step further by adding rum and omitting the sugar rim. The Hoopla adds Lillet Blanc to a Sidecar and leaves out the sugar rim.
Origin: The exact origin of the Sidecar is unclear, but it is believed to have been invented around the end of World War I in either London or Paris. The Ritz Hotel in Paris claims to be the birthplace of the drink. The drink was named after the motorcycle attachment, which was commonly used at the time.
Similar Cocktails:
Hoopla — https://keetscocktails.com/hoopla-2/
International — https://keetscocktails.com/international-2/
Between the Sheets — https://keetscocktails.com/between-the-sheets-2/
Brandy Sour — https://keetscocktails.com/brandy-sour-3/
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