Sidecar

Photo courtesy of Finger Food, some rights reserved.

The Sidecar is often considered to be the perfect beginner’s drink, so I am somewhat ashamed to make it the thirty-third entry at House of Bourbon.  In my defence, I am not much of a cognac consumer (outside of a Vieux Carré or Sazerac of course), so I have taken my time to get to this World War I classic.

The drink is attributed to either the Ritz Hotel, or Harry’s Bar, in Paris, where it is said a wartime captain was often deposited at the bar fresh from the sidecar of a motorcycle.  He ordered the drink that would come to be known as the sidecar as a pre-dinner revitaliser, and from that day on, the Sidecar has been a staple of many menus.

A slightly sour drink that has in times gone by been enhanced (desecrated?) by the addition of a sugared rim, the Sidecar is complex enough to be interesting, but simple enough to be easily mastered.  You proceed as follows:

  1. Shake 40ml Cognac, 20ml triple sec and 20ml fresh lemon juice with cubed ice for twenty seconds.
  2. Double strain into a chilled coupe glass.
  3. Garnish with a twist of lemon.
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