Feb 2, 2007
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The Sidecar

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The Sidecar Photo: Christopher HIrsheimer

MAKES 2

This classic cocktail was likely invented at Harry's New York Bar in Paris, circa 1931.

1 lemon
Superfine sugar
3 oz. cognac
1 oz. Cointreau (or triple sec)
2 lemon slices

1. Juice lemon, reserving rinds. Rub rims of two stemmed cocktail glasses with pulp side of lemon rind, then dip moistened rims into a saucer of sugar.

2. Fill a cocktail shaker with ice, add reserved lemon juice, cognac, and Cointreau; shake well. Strain into sugar-rimmed glasses and garnish each with a slice of lemon.

The Sidecar

This article was first published in Saveur in Issue #40

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Ratings & Comments (1)

noAvatar
I LOVE LOVE LOVE this cocktail. It's got a real alcoholic kick that's mellowed out from the sugar rim. And do not for any reason take short cuts with the lemon juice. Must use fresh squeezed.

Check out my post about this cocktail as part of my vintage cocktail series:

http://saveurdays.com/2012/01/27/the-sidecar/
The Sidecar Reviewed by SAVEURDAYS on . I LOVE LOVE LOVE this cocktail. It's got a real alcoholic kick that's mellowed out from the sugar rim. And do not for any reason take short cuts with the lemon juice. Must use fresh squeezed.

Check out my post about this cocktail as part of my vintage cocktail series:

http://saveurdays.com/2012/01/27/the-sidecar/ Rating: 5

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