Sidecar
Cognac Sour Coupe

Sidecar

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Ingredients
2 oz Cognac VSOP
3/4 oz Cointreau
3/4 oz fresh lemon juice
Sugar for rim (optional)
Orange twist for garnish
Preparation
1
Chill a coupe glass in the freezer or fill it with ice water and set aside.
2
If using a sugared rim, moisten the edge of the glass with a lemon wedge and dip lightly into fine sugar.
3
Combine cognac, Cointreau, and fresh lemon juice in a cocktail shaker filled with ice.
4
Shake vigorously for 12 to 15 seconds until well chilled.
5
Double strain into the prepared coupe glass.
6
Express an orange twist over the surface to release the oils and place it on the rim.
Bartender notes

The Sidecar first appeared in print in 1922 in Paris. Its exact origin is disputed โ€” Harry's Bar and the Ritz London both claim credit. Two proportion schools exist: the French school uses equal parts (1:1:1), the English school uses more cognac (2:1:1). The IBA formalized the 2:1:1 โ€” 50ml cognac, 20ml Cointreau, 20ml fresh lemon juice. Use a quality VSOP โ€” Hennessy, Pierre Ferrand, or Camus all work well. Avoid XO cognacs; their complexity gets lost when shaken with citrus. The sugar rim is optional. If you use it, coat only half the rim โ€” a full sugar rim fights the balance of the drink. Variation: built with bourbon instead of cognac, it's known as a Boston Sidecar. It works, but it's a different cocktail from the original.

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