Any bartender worth their salt knows how to shake up a sidecar. The bright and acidic Cognac-based drink is a key player in the classic cocktail canon, and rightfully so. Quintessential to the sidecar’s appeal is what Sayora Khamidova, mixologist at JIMMY SoHo in New York City, considers timeless elegance.
“It has become a sought-after choice for cocktail enthusiasts looking for a sophisticated and satisfying drink,” she says. In other words, it’s an elevated choice for those looking for a break from the more-often-ordered Manhattan or old fashioned. Plus, for those just getting into Cognac, the sidecar makes for an approachable vehicle. (See what we did there?)
“It shows the complexity and fruitiness that Cognac can bring to a cocktail,” explains Nathan McCarley-O’Neill, the beverage director of Torrisi Bar and Restaurant in NYC. It’s also relatively easy to execute, making it a drink well worth having in your at-home repertoire. Here’s everything you need to know about it.
What Is a Sidecar?
Made with a balanced mixture of brandy (usually Cognac), orange liqueur and lemon juice, the classic sidecar leans into its French origins by using Cointreau, the famous orange-flavored triple-sec produced in Saint-Barthélemy-d’Anjou. Grand Marnier, another French orange-forward liqueur, is also acceptable.
The drink’s proportions, however, are up for debate. According to The Oxford Companion to Spirits and Cocktails, there are two main schools of sidecar mixing thought: The first calls for equal parts of its three ingredients, while the second calls for two parts Cognac to one each of orange liqueur and lemon juice.
Where Does the Sidecar Get Its Name?
The sidecar likely originated in Paris or London around the end of the first World War and was named for the then-popular motorcycle attachment. The original recipe first appeared in print in 1922 in two different cocktail books by London bartenders: Robert Vemeire’s Cocktails: How to Mix Them and Harry’s ABC of Mixing Cocktails by Harry McElhone.
Its origins are sometimes credited to MacElhone himself due to its popularization at his Paris establishment, Harry’s New York Bar, explains Dale DeGroff in The Essential Cocktail: The Art of Mixing Perfect Drinks. According to that legend, the sidecar was named after a customer who regularly arrived at the bar in a sidecar.
How to Make a Sidecar
Recipe by Jacy Topps
Ingredients
- 2 ounces VSOP Cognac
- 1 ounce Cointreau
- ¾ ounce lemon juice, freshly squeezed
- Lemon twist, for garnish
Instructions
In a cocktail shaker filled with ice, add Cognac, Cointreau and lemon juice. Shake well until chilled, about 15 seconds. Strain into a coupe glass. Garnish with a twist of lemon peel.
FAQs
What Does a Sidecar Taste Like?
The sidecar balances the rich flavors of Cognac with acidity and a subtle sweetness from the Cointreau and lemon juice. “The orange flavor is refreshing like a fruity drink, but not really sweet,” shares Luis Serrano, head bartender at Bemelmans Bar at the Carlyle Hotel in New York City.
How Do You Serve a Sidecar?
The classic sidecar is typically served in a coupe glass, though it can be served in alternative drink glasses. For decoration, the glass is sometimes rimmed with sugar. A garnish of lemon or orange peel is common.
What Kind of Cognac Is Used in a Sidecar?
To avoid overwhelming the sidecar’s delicate flavor profile, Serrano recommends using a younger Cognac like VS or VSOP. If you’re not sure what different Cognac labels mean, be sure to check out our guide to all things Cognac.
What Is the Difference Between a Whiskey Sour and a Sidecar?
Although it resembles a brandy sour, the sidecar technically isn’t one. Modern sours consist of a base liquor, lemon or lime juice and a sweetener. Instead of using a typical sweetener, the sidecar instead relies on orange liqueur for its subtly sweet flavor.
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Last Updated: July 27, 2023
