Sidecar

Taste

An ounce and a half of cognac, a full ounce of orange liqueur, three-quarters lemon. The orange liqueur is heavier than the lemon, so the drink is peel and candy. Shaken, coupe, sugar rim.

History

Robert Vermeire prints the Sidecar in May 1922 in Cocktails How to Mix Them: equal cognac, Cointreau, and lemon, very popular in France, and first introduced in London by Pat MacGarry of Buck's Club. Harry MacElhone, who had worked with MacGarry, prints the same formula later that year and later takes the credit himself. Frank Meier at the Ritz Bar in Paris listed it among cocktails new since the war. David Embury, in 1948, credits an unnamed American captain in a Paris sidecar. The origin stays disputed. Vermeire's equal thirds become an ounce and a half of cognac, a full ounce of orange liqueur, and three-quarters lemon here, shaken, with a sugar rim.

• The Oxford Companion to Spirits and Cocktails, The Sidecar
• Difford's Guide, Sidecar

Same shape, other bottles

The Daisy family, with the bottle that changed.

• Katinkavodka and lime juice for cognac and lemon juice
• Lani-Honilight rum and Bénédictine for cognac and orange liqueur
• Hat Tipgin and elderflower liqueur for cognac and orange liqueur
• Ace of Clubsaged rum and lime juice for cognac and lemon juice
• Between the Sheetswith light rum
• Kamikazevodka and lime juice for cognac and lemon juice