Member-only story
The Story of the Sidecar
The useful antique
The Recipe
If you want to know more, read on. If you’re just here for a recipe, here it is. Mix away, and Cheers.
- 1 1/4 oz. Cognac
- 1/2 oz. Lemon Juice
- 1/2 oz. Triple Sec
- Garnish — Sugared Rim
- Garnish — orange slice or peel
Shake with plenty of ice, serve with a sugared rim, orange peel, or orange slice (or none of those). Totally up to you.
The sidecar is a useful antique. This is like your grandmother’s cast-iron skillet or that pocket knife that your great grandfather carried through the war. It’s got history, permanence, and so many stories that it’s impossible to recall them. But more than that, it loses none of its utility when you adapt it to modern times. Grandpa’s knife can be used to cut your smoked Gouda just as easily as he whittled toothpicks, and you can absolutely cook tofu flambé in that cast-iron skillet.
The Experience
The sidecar is often described as a “prohibition-era cocktail” and most stories say that it was first poured during that era. It was certainly popularized during that time and made most famous at Harry’s New York Bar in Paris in the 1920s.
