Sidecar
Cognac shaken with Cointreau and lemon, served in a sugar-rimmed coupe for a crisp, elegant sour.
26%
ABV
191
Calories
Coupe
Glass
Flavor Profile
Flavor Journey
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Sugared rim half of a coupe glass
Add all ingredients to a shaker filled with ice
Shake vigorously for 15 seconds
Strain into the prepared glass
Garnish with lemon wheel
Glassware
Sugar-rimmed coupe glass
Garnish
Fresh lemon wheel
Master's Tips
Professional insights to elevate your craft
Use VSOP cognac or higher
Sugared rim is traditional but optional
Balance lemon and Cointreau for a dry finish
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Sidecar.
Other Variations
No Rim
Served without the sugar rim for a drier experience.
Changes
History & Heritage
“The Sidecar emerged in the early 1920s at luxe hotel bars in Paris and London, likely credited to Pat MacGarry of Buck's Club or the Ritz's Frank Meier. Named for the motorcycle attachment favored by expats, it refined the older Brandy Crusta into a lean three‑ingredient sour that became a Prohibition favorite.”
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
Between the Sheets
A Sidecar spin with split base—cognac and light rum shaken with Cointreau and lemon for a bright, potent classic.
Boston Sidecar
A split‑base Sidecar—cognac meets light rum with Cointreau and lemon for a brighter, tropical‑tinged classic.
French 125
Cognac‑based French 75—cognac, lemon, and sugar topped with brut Champagne for a richer sparkle.