Sidecar cocktail

Sidecar Cocktail Co is excited to announce a partnership with Tinker Tin Trailer Co which allows us to take our craft cocktail program to the road. Sidecar is founded on a commitment to raising the bar in quality, creativity, and service in the world of cocktail catering. Our reputable bartenders work with you to create innovative menus, bespoke cocktails, and seamless bar coordination all served from Tinker Tin Trailer Co's customized 1961 Shasta bar trailer. Whether you're planning a corporate party, intimate gathering, or wedding celebration Sidecar Cocktail Co. serves up a memorable experience. and we do so in style.

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The Sidecar Cocktail Recipe is a Timeless Brandy Sour Drink

3 mins
Prep: 3 mins,
Cook: 0 mins
Yield: 1 serving

The Sidecar is one of the best cocktails of all time. It remains as popular today as it was a century ago and it is a perfect introduction to what a truly great sour drink can be.

The recipe was originally made with either cognac or Armagnac and either brandy makes a great cocktail. In recent years, it is has become common practice to make it with bourbon (creating a Bourbon Sidecar) and some even make it with cherry brandy.

Whichever base liquor you choose for your Sidecar, do be careful with the other ingredients. It is very important to find the balance between sweet and sour and too much lemon or liqueur can quickly destroy the intended flavor.

What You'll Need

1 1/2 ounces cognac or Armagnac, or bourbon
3/4 ounce
Cointreau orange liqueur
3/4 ounce
lemon juice
Lemon twist for garnish

How to Make It

Pour the ingredients into a cocktail shaker with ice cubes.
Shake well.
Strain into a chilled cocktail glass.
Garnish with a lemon twist.

A classic addition to the Sidecar, which was mentioned in recipes from the early 1930's, was to rim the glass with sugar. This is a nice contrast to the sour drink.

If you would like to make this cocktail just a touch sweeter, try using the Spanish brandy de Jerez.

The History of the Sidecar

As most origins of cocktails go, there are a few different stories about how the Sidecar came into being.

One story, as told by David Embury in "The Fine Art of Mixing Drinks" (1948), says that it was developed in a Parisian bistro during World War I by a friend who rode up to a favorite bar in a motorcycle's sidecar. Which bar this was is left to speculation, but it is popularly thought to be Harry's New York Bar.

Another claim to the Sidecar invention attributes Frank Meier who worked at the Paris Ritz Hotel. As Gary "Gaz" Regan pointed out in "The Joy of Mixology," this was later disputed by a man named Bertin who worked at the Ritz after Meier.

The next story moves to Buck's Club in London, the supposed home of the French 75 as well. In his 1922 book, Harry's ABC of Mixing Cocktails, Harry MacElhone credits the drink to Pat MacGarry, one of the great bartenders of the day. This was backed up in Robert Vermeire's 1922 Cocktails and How to Mix Them.

It should also be noted that MacElhone owned Harry's New York Bar and that he also credits Buck's Club for the French 75 in his book. While he was a popular bartender of the day, he was also very honest (it seems, anyway) and did not take credit himself for the drinks he's often credited with.

Classic Sour Drinks

Which theory is correct will remain a matter of debate and opinion. One thing that is agreed upon is that the Sidecar is a classic sour drink. Sours were quite popular during the golden age of cocktails in the early 1900's and were a simple mix of base spirit, sour (primarily lemon) and a touch of sweetness.

Other great sour drinks came about at the same time. Among the greats are the Brandy Daisy, the Whiskey Sour, and the Margarita.

How Strong is the Sidecar?

Short drinks like the Sidecar are served 'short' because they pack a punch. They are made mostly of liquor and it's only natural to keep these potent drinks nice and small.

With an 80-proof base liquor, the average Sidecar weighs in right around 26% ABV (52 proof). This is in line with similar drinks like the Martini and Manhattan.

More Sidecar Cocktails

The Sidecar has influenced many other cocktails and some are classics as well. Others are new creations and play off the popular sour base.

How to Make a Sidecar

A delightfully simple Cognac cocktail.

A Sidecar is as simple as a cocktail comes. Three ingredients—Cognac, orange liqueur, and lemon juice—shaken with ice and stirred until combined, no garnish necessary. A holdover from the '20s, the Sidecar has remained one of the most popular classics for a near century. "I think people still love that cocktail nowadays because it is simple," says Flavien Desoblin, owner of Brandy Library in New York. "We don't go crazy with throwing some orchids or slices of cucumber all over it."

The Sidecar is one Brandy Library's most sought-after drinks, which the bar makes with a Prunier VS, orange liqueur (also from Prunier), lemon juice, and two additional ingredients, simple syrup and lime juice. Desoblin suggests tweaking it to taste, depending on the Cognac; a VS or VSOP is not equal to an XO. And one last bit of advice: "Don't go heavy on the citrus," he says. "That can be a killer."

Sidecar cocktail

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Martini / Spring / Advanced

The Sidecar was created in 1920 at the Ritz Hotel bar in Paris. It has become the single most iconic Cognac cocktail of the world. It is both strong and light, refreshing and bright.

Ingredients

2 oz Hennessy V.S or V.S.O.P Privilège
.75 oz Grand Marnier
.5 oz Fresh Lemon Juice
Garnish: Lemon Twist and sugared rim
Glass: Coupe or Martini

Directions

Add all ingredients to a shaker tin with ice, shake until chilled, strain into a chilled cocktail coupe or martini glass, garnish with a lemon twist, and an optional sugared rim.

Sidecar Cocktails

Ingredients

Freshly squeezed lemon juice
Sugar
1 cup Cognac or good brandy
1/2 cup Triple Sec or Cointreau
1/4 cup freshly squeezed lemon juice
Maraschino cherries or lemon peel, to garnish

Directions

If you want to frost the glasses, dip the rim or 4 martini glasses in a shallow plate of lemon juice and then in the sugar. Allow to dry for 15 minutes.

Combine the Cognac, Triple Sec, and lemon juice in a pitcher. Pour some into a cocktail shaker with ice, shake well and pour into the glasses. Garnish with a cherry or lemon peel.

Happy Hour

Thanksgiving Newsletter

Sidecar

This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City.

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Ingredients

- 2 tablespoons superfine sugar
- 1 lemon wedge
- 3 tablespoons (1 1/2 ounces) Cognac
- 2 tablespoons (1 ounce) Cointreau or other Triple Sec orange liqueur
- 1 tablespoon (1/2 ounce) fresh lemon juice
- 1 cup ice

Preparation

1. Spread superfine sugar on small plate. Rub lemon wedge halfway around rim of chilled martini or coupe glass. Dip moistened side of glass in sugar to lightly coat outside rim of glass. Set aside.
2. In cocktail shaker, combine Cognac, Cointreau, and lemon juice. Add ice and shake vigorously until well chilled, about 30 seconds. Strain into prepared martini or coupe glass and serve.

Nutritional Info

Calories 306
Carbohydrates 41 g(14%)
Fat 0 g(0%)
Protein 0 g(0%)
Saturated Fat 0 g(0%)
Sodium 13 mg(1%)
Polyunsaturated Fat 0 g
Fiber 0 g(1%)
Monounsaturated Fat 0 g

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I had never had a Sidecar but thought I'd give it a go and was very pleased with the result. A nice balance of flavors, the fresh lemon juice with the hint of sugar from the rim-delicious!

Classic cocktail and one of my favorites. Do NOT use bourbon or rye, only cognac and do NOT use Triple Sec, only Cointreau. You can adjust the amounts but I prefer this recipe. But be careful. they will sneak up on you!

Sidecars are fantastic! Most bartenders I meet don't know how to make them. I use armagnac instead of cognac typically. I also use Freshies Brand Sweet n Sour Lemon Squeeze instead of lemon juice (it is made from juice).

Use cinnamon sugar to rim the glass

I do enjoy a good Cognac. However, this drink ruins the flavors that good Cognac has to offer. Very disappointed.

OK, I'd make it again if I could stand up! Very strong but good.

This is my favorite non-margarita drink by far, and always gets interesting looks from bartenders. I also feel like I belong in another era ;) WHATEVER YOU DO, don't let anyone serve you a 'Sidecar' with cheap brandy, or rye (tho I heard bourbon or whiskey is OK?) or lime juice - some have tried! THE BEST by far is in NYC's Blue Smoke or downstairs' Jazz Standard - it's on their menu - and they make it soooo well!

Gets the full 4 forks!

I am so happy to see this recipe! The Sidecar was my mother's favorite cocktail and this is the absolute BEST recipe. I always feel cool, elegant and almost of another time when I drink one of these. You will love it. I rim the entire glass with the sugar. Yummy!

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Sidecar cocktail

Name and Email Address:
Event Date:
Event Type (wedding, birthday party, corporate, etc):
Event Location:
Number of Guests:
Event Start and End Time:
Do you have a wedding planner, if so may we ask their names?

Our services are available both with and without our vintage bar trailers. Are you interested in using any of the trailers, if so which one/s?

Type of package you are interested in:

Classic Cocktail: 2 Signature Drinks, Beer, Wine
Luxe: 2 Signature Drinks, Full Bar/Mixers, Beer, Wine
Beer/Wine Only
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We do not accept reservations. We seat people on a first come, first serve basis. Cheers!

The Sidecar

Sara Bonisteel at <a href="http://fortdefiancebrooklyn.com/">Fort Defiance</a>

This drink was featured as a Cocktail of the Month.

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Ingredients

- 3/4 ounces Cointreau
- 3/4 ounces brandy
- 3/4 ounces lemon juice

Preparation

1. In mixing glass or shaker filled with ice, combine Cointreau, brandy, and lemon juice, and shake vigorously. Wet rim of a 3- to 4-ounce cocktail glass and place on a lightly sugared plate. Strain liquor into the glass and serve.

Nutritional Info

Calories 102
Carbohydrates 1 g(0%)
Fat 0 g(0%)
Protein 0 g(0%)
Saturated Fat 0 g(0%)
Sodium 1 mg(0%)
Polyunsaturated Fat 0 g
Fiber 0 g(0%)
Monounsaturated Fat 0 g

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Followed the proportions with precision. Used Maker's Mark. Am enjoying it as I type this with my husband. The world is a perfect place at this moment.

Just to weigh in on the whole proportion thing, for me it's 1 1/2 oz brandy, 3/4 oz triple sec, 3/4 oz lemon juice with a half tsp of fruit sugar. A favourite cocktail of mine.

For several years now the Sidecar has been my favourite winter drink.After experimenting with many variants on the proportion I've settled on 2 parts brandy 1 part cointreau one part lemon juice for a 4 oz drink. shake well. I use a French brandy marquis de villiard, but when I'm feeling flush I move up to cognac like Hennessey VS as I believe the original calls for cognac. It does move it to another level, but a good French brandy also works nicely. mmmmm I think I know what I'm doing when I finish work today ;-)

A perfect Sidecar recipe and I did soooo love Pietro's when I lived in Manhattan. Thanks!

My grandpa who used to own Pietro's in Manhattan made the best sidecars and I still use his recipe to this day. He used one part brandy (or even cognac), one part cointreau, one part grand marnier and one part lemon juice. The trick is to shake in a shaker for at least 2 or 3 full minutes so that it gets really cold and frothy and delicious. He even sometimes put in an egg white for extra froth and foam.

Wonderful but perfection when the rim is dipped in orange juice and then in sugar.

I disagree with the portions on this recipe - I prefer 1 1/2 oz brandy, 3/4 oz lemon juice, 3/4 oz Cointreau. Makes for a much more traditional-tasting flavor and I believe it's closer to the original intent of the cocktail. Wonderful with Germain-Robin alambic brandy from Mendocino, California!

This is my new favorite winter drink. (it used to be the Manhattan, which is still nothing to sneeze at!) I don't usually put as much lemon juice though, but love the sugared rim. I also add a lemon rind curl which has been coated with sugar to the edge of the glass. Delicious and festive!

Would I make this drink again?Yes!And I already did!Haa haa hooo!

The brandy makes it a great cocktail for winter. It has been my recent substitute for the more "summery" lemon drop martini.

The tequila version of this drink is great (substitute tequila for brandy)

The Sidecar, an old fashioned drink that many bartenders seem to have forgotten, is my absolute favorite cocktail. The secret between a Sidecar that is too strong and one that is just right is to have plenty of lemon juice. The drink makes a great presentation when the rim of the martini glass has a sugared rim. A colored sugar (yellow or orange)is even funner! Move over Cosmo, the Sidecar is much more elegant.

This is a good recipe, and correct about using less lemon juice if you use more brandy. The best Sidecar in the world is at Brigtsen's in New Orleans. We hope and pray the restaurant will reopen soon!

The Classic Sidecar has been one of my favorite drinks for 30 or more years. Try this variation for a summer treat: 1 oz Brandy; 3/4 oz MinuteMaid frozen lemonade concentrate instead of lemon juice; and 3/4 oz Controy, a Mexican orange liqueur, in place of Cointreau. Then serve the whole thing either blender frozen or over cracked ice in a glass moistened with Orange Juice and rimmed with Raw Sugar. A little sweeter, but mmmmmm-mmm.

This is a great drink! I also recommend making a variation called a Cable Car, which is made with spiced rum instead of brandy and has a cinnamon-sugar rim. As another person mentioned, the key is keeping it small-the balance between the alcohols, lemon and sugar needs to be right. We used the Cable Car as our signature drinking for an October wedding and everybody loved them.

This is my FAVORITE cocktail! I've had many good ones, but two outstanding ones. the first, at Shintaro (the excellent Japanese restaurant at Bellagio in Las Vegas), could best be described as "other-worldly." The second, at the Grand Concourse in Pittsburgh, was sheer perfection. BOTH were made with Triple Sec (instead of Cointreau), which I believe adds a certain depth and nuance to the cocktail. (See. I TOLD you it was my favorite!) I've also had wonderful, large sidecars at the bar at Kokkari in San Francisco.

The sidecar is one of my favorite cocktails. Very few bartenders get it right, anmely the drink is too large to really enjoy. This is the perfect proportioned sidecar cocktail.

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Easy Sidecar Cocktail

5 O'Clock Somewhere Sidecar (00:55)

Ingredients

1 lemon, cut in half
Sugar, to rim the glasses
Ice
3 ounces cognac
1 1/2 ounces fresh lemon juice
1 1/2 ounces orange liqueur

Directions

Rim the glasses with the lemon halves. Place some sugar on a shallow plate and dip the tops of the glasses in it. Fill a shaker halfway with ice. Add the cognac, lemon juice and orange liqueur. Shake for 10 seconds. Strain into the sugar-rimmed glasses and enjoy!

From Food Network Kitchens

Thanksgiving Newsletter

Sidecar

The first iconic Cointreau cocktail, the Sidecar, traces its heritage back to 1920s London. A perfect balance between Cointreau, Cognac, and lemon, the Sidecar is a classic that has endured generation after generation. The final touch of a sugared rim provides a perfect balance of sweet and sour.

Ingredients for Sidecar

3/4 oz Cointreau
1 1/2 oz Rémy Martin VSOP cognac
3/4 oz Fresh Lemon Juice

How to make the Sidecar

Combine all ingredients in a shaker and add ice.

Shake and strain into a sugar-rimmed cocktail glass.

Garnish with a lemon twist.

Cointreau Cold Brew

With warm weather comes cold brew season! The combination of Cointreau, coffee and coconut milk makes for the perfect summer sip.

Matcha Margarita

A modern twist on a classic, the Matcha Margarita's vibrant color and complex flavor will be the highlight of your summer soirée.

Cointreau Cucumber Mint Rickey

The cooling taste of cucumber pops with the addition of fresh mint, making this Rickey a perfect refresher.

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