- 5 cl Cognac
- 2 cl Triple Sec
- 2 cl Fresh lemon juice
- Pour all ingredients into cocktail shaker filled with ice.
- Shake well and strain into your cocktail glass.
- Garnish with a lemon or an orange zest.
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History of the cocktail
A classic cocktail dating back about 100 years, the Sidecar mixes equal parts brandy or Cognac, Cointreau and lemon juice. The origin of the Sidecar is largely debated, but popular wisdom is that the drink was probably first created in Paris sometime during or just following WWI. In the 1948 book by David A. Embury, The Fine Art of Mixing Drinks, the author credits the invention of the drink to an American Army captain in Paris during WWI.
Supposedly the drink was named after the motorcycle sidecar “in which the good captain was driven to and from the little bistro where the drink was born and christened.” Harry’s Bar in Paris is the “little bistro” in which the author is referring to and is often credited as the birthplace of this sweet yet tangy cocktail. Supposedly the mixture of ingredients was first blended when the American captain asked for a pre-dinner cocktail that would help ease the chill he had caught outside. The French bartender was faced with a dilemma. He knew brandy would be the best liqueur to take off the chill, but he also refused to serve the traditional after dinner drink alone as a pre-dinner cocktail. The result was the bartender mixing brandy with the orange flavoured Cointreau and adding fresh lemon juice to make an appropriate pre-dinner cocktail, and Voila – the Sidecar was born.
This cocktail was especially popular in England and France, where expats like Hemmingway would sip Sidecars at the bar. Although you may have an eyebrow raised if you are under 70 and ordered this drink today, the Sidecar is regaining popularity and making a resurgence on contemporary bar menus.
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