The Sidecar
The Sidecar’s exact birthplace is debated – shocking in the world of cocktail history, I know – but it’s safe to say it gained renown after World War I at Harry’s New York Bar in Paris and was inducted in to the cocktail hall of fame with its inclusion in the seminal bartending book by the same Harry, ‘Harry’s ABC of Mixing Cocktails’.
The name of the cocktail is also disputed- some say it was named for an Army Captain who used to arrive at the bar in a motorcycle sidecar; others say it comes from the bartending practice of pouring any excess cocktail from the shaker in to a little shot glass to the side once the cocktail glass was full.
Early recipes, including Harry McElhone’s, actually called for a 1:1:1 ratio which makes for quite a clumsy tasting drink. I like to see it as the love child of the Brandy Crusta and a classic Sour, using the flavour combination from one and the proportions of the other to create a bright but rich and complex cocktail which has stood the test of time.
Ingredients
50ml (1&2/3oz) brandy
20ml (2/3oz) fresh lemon juice
20ml (2/3oz) curacao
Powdered sugar to garnish
Lemon peel to twist and discard (optional)
Equipment
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A coupe glass
Method
Run a lemon wedge around the outside of half of the glass and dab in powdered sugar, shaking off any excess.
Add all ingredients to shaker tins, add as much ice as will fit and shake hard.
Double strain into your chilled and rimmed glass, give your piece of lemon peel a sharp fold over the top of the drink to expel the oils and discard.
Enjoy!
Suggested Spirits
Because the Sidecar is brighter and more citrus heavy, I am using a more fruit forward and lighter brandy. Hennessey is really seen as the quintessential cognac, and I find the VS, which is at least 2 years old, mixes really well in cocktails. The VSOP is at least 4 years old, and just brings a bit more spice and woody notes. St Remy, Martell, Courvoisier and so on will all substitute in nicely, so just choose your favourite!
Curacao or Triple Sec are just orange liqueurs, and again can be quite varied- it’s good to look at what end result you want before choosing. For the Sidecar, we’re looking for something to balance out the lemon juice and add a nice zestiness, so I’m using the old faithful, Cointreau. It has a more neutral base spirit and a little more sweetness, so won’t overpower but rather, offer a nice balance and viscosity.
Extended Viewing
