Sidecar
Cognac shaken with Cointreau and lemon, served in a sugar-rimmed coupe for a crisp, elegant sour.
26%
ABV
easy
Difficulty
coupe
Glass
Flavor Profile
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.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Sugar 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
Sugar rim is traditional but optional
Balance lemon and Cointreau for a dry finish
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Sidecar.
Between the Sheets
Adds light rum for a boozier, slightly tropical twist.
Changes
Boston Sidecar
Splits the base with rum and often omits the sugar rim.
Changes
No Rim
Served without the sugar rim for a drier experience.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
White Lady
Harry MacElhone's gin, Cointreau and lemon sour—creamy with egg white and a benchmark of Prohibition elegance.
Corpse Reviver #2
Equal parts gin, orange liqueur, aperitif wine and lemon, awakened by an absinthe rinse—Craddock's revitalizing classic.
French Connection
Cognac and amaretto. A smooth, almond-scented digestif.