Sidecar

The SIDECAR is a sidekick to an old New Orleans drink dating back to the 1850’s, the Brandy Crusta. The Sidecar has enjoyed a comeback 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
• .75 oz. (1 pony) Cointreau
• .75 oz. (1 pony) fresh lemon juice
• 1/4 oz. simple syrup (in place of sugar rimmed crust)
• white sugar

Rub the rim of a martini glass with lemon juice and coat it with sugar. Add liquid ingredients to an ice-filled shaker. Shake vigorously for 10-15 seconds until outside of shaker forms condensation. Strain into glass and garnish with a lemon peel (forgotten in the picture above).

Comments: If you prefer the sugar-rimmed glass for its fun presentation, you might leave out the simple syrup or scale it back to a few drops. The better the brandy or cognac used, the better the Sidecar. FYI, the Between the Sheets cocktail takes the Sidecar a step further by adding rum and subtracting 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 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 drink was named for the motorcycle attachment, which was commonly used at the time.

Similar Cocktails:

Hoopla — https://keetscocktails.com/hoopla-2/

Between the Sheets — https://keetscocktails.com/between-the-sheets-2/