Emerging from London in the late 1920’s, it attracted a fare bit of popularity if Paris at the Harry’s New York Bar where Harry MacElhone included the mix into his ‘ABC of Mixing Cocktails’ book.
The Sidecar mixes Cointreau, Cognac, and lemon for sweet and sour tonic.
The classic English recipe requests for two parts Cognac to equal parts Cointreau and lemon juice, while the French prefer an all-round balance of equal part of each. For this version lets stick to the heritage of the English.
45ml VS or VSOP Cognac (you could use 60ml for extra kick)
22 oz Cointreau
22 oz Fresh Lemon Juice
Prepare your presentation by pre chilling your serving glass.
Pour a little sugar onto a plate.
Now with your chilled glass, slice a wedge of lemon and wet / rub the rim of your glass with the lemon wedge and press into sugar. With each sip, this will give your drink extra thrill.
Grabbing you cocktail shaker, combine all ingredients together with 4 or so ice cubs. Too many ice cubs and it will water this drink down a little much.
Shake enthusiastically for a good 10-15 seconds and strain into a glass.
Garnish with a lemon or orange peel.
Savour a little old England in a glass.
Robbie – Dapper Lounge