The Sidecar

ByAllan
Refreshing Boozy Sidecar Cocktail with a Sugar Rim

The Sidecar was first created in the early 1920s, but the question of who was the first to create this tasty cocktail is a story of two halves.

The creation of the Sidecar is often attributed to Pat MacGarry, who, in the 1920s, was a well-known bartender at the Bucks Club in London. However, it is Harry MacElhone who is said to have popularised the Sidecar (at least with Parisians) in his Paris bar.

The fact that both MacGarry and MacElhone worked together at the Bucks Club when it opened in 1919 could lead us to believe that the Sidecar was likely developed by MacGarry during MacElhone’s time there. MacElhone then naturally took the cocktail with him when he crossed the English Channel and set up his own bar in Paris.

So, whichever of these two men actually created the Sidecar, it’s irrelevant, as both are credited with this delicious and simple cocktail, which remains popular over 100 years later.

Whether you have Triple Sec, Cointreau, or Grand Marnier in your cabinet is not important, as any of these three will make a very enjoyable Sidecar. What is important, though, is your choice of Cognac/Armagnac. Some might say that for mixing, you can easily use a VS Cognac/Armagnac, and while this may be true for many mixed drinks, it’s my opinion that for a cocktail with only three ingredients, you should use the best Cognac/Armagnac you can get. With this in mind, I recommend a VSOP Cognac/Armagnac as your starting point. However, if you have an XO in your cabinet, it will make a very nice Sidecar, adding a lot of depth of flavour.

It’s not uncommon to add a little sugar syrup (1-2 tsp) to balance out the citrussy nature of the Sidecar. In the 1920s, it was normal for a Sidecar to be served in a glass with a sugared rim. Either method will serve the same function, but for me, a sugared rim is a little too messy. So, I would recommend adding one to two teaspoons of sugar syrup.

Of course, sweetness is a personal choice, so why not try the Sidecar without any added sweetener first and see where this takes you?

The Sidecar Ingredients:

  • 50 ml Cognac/Armagnac

  • 30 ml Cointreau

  • 15 ml Lemon Juice

Instructions:

  1. Shake all ingredients with ice.

  2. Strain using a fine strainer into a chilled coupe glass with a sugared rim*.

  3. For garnish, twist a lemon zest over the top of the glass. You can discard it or include it before serving.

    *To sugar (or salt) the rim of a glass take a slice of lemon (or any citrus) and rub it around the top of the glass about 5mm deep, then roll the top of the glass in sugar (or salt).

Similar Posts