SIDECAR

A refreshing citrusy cocktail with an ambiguous backstory or three...

As with most classic cocktails, their origin stories always seem to be in dispute, but the Sidecar, created at the end of the First World War, can claim three points of debate. Its origin, name, and proportions.

While many credit the Sidecar’s creation to Harry’s New York bar in Paris, France, it’s Pat MacGarry, bartender at the Buck’s Club in London, who brought it to mass popularity in Europe and beyond.

But what of the interesting name? There are two schools of thought. According to the website Make Me A Cocktail, “The story is, that an American Army Captain would often travel to [Harry’s] bar in the sidecar of his friend’s motorbike. He wanted a drink to warm him up before dinner, and cognac was the immediate suggestion.” But back in the early aughts of the 20th century, Cognac wasn’t considered a proper ingredient for an aperitif. To make the Cognac more palatable, Cointreau and lemon juice were added, and the Sidecar was born.

Another legend has it that the drink’s namesake comes from the liquid left at the bottom of the shaker, which can be strained and served in an accompanying shot glass. The extra shot? A sidecar.

Lastly, while the ingredients of the drink are the same no matter which story you believe, it’s the portions that are up for debate. The French version dictates that there are equal parts of all ingredients, while the English version contends that there are two parts brandy and only one part of Cointreau and one part of lemon. Our preferred recipe appears below.

Now, you don’t have to serve the remnants of the concoction in a shot glass, you can just make more and have a second one waiting for you, which you’ll want after just a sip of the first. Enjoy this seasonally appropriate cocktail all autumn long.

{Sidecar}

Ingredients

• 1 ½ ounces cognac

• 3/4 ounce orange liqueur (such as Cointreau)

• 3/4 ounce lemon juice, freshly squeezed

• Garnish: orange twist and sugared rim (optional)

Prep

Combine the cognac, orange liqueur and lemon juice to a shaker with ice and shake until well-chilled.

Strain into the prepared glass.

Coat the rim of a coupe glass with sugar. (optional)

Garnish with an orange twist.