Sidecar cocktail
|
|
ja:サイドカー (カクテル) The Sidecar is a cocktail made of
- 2 ounces brandy
- 1 ounce lemon juice
- 1 ounce Cointreau or triple sec
Shake or stir with ice. Strain into a cocktail glass. Sometimes, a small extra portion (the "sidecar") is served in a shot glass in addition to the portion served in the cocktail glass. The rim of the glass is sometimes coated in sugar in a manner similar to the salt on a margarita glass.
The Sidecar was originally invented at a bar in Paris for one of the patrons who was fond of arriving driven in a motorcycle sidecar. David A. Embury (The Fine Art of Mixing Drinks, 1948) credits the invention to an American Army captain during World War I "and 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." According to Embury, the original Sidecar had several more ingredients, which were refined away. A Sidecar according to Embury, a connoisseur of cocktails rather than a bartender, is simply a Daiquiri with brandy as its base rather than rum, and with Cointreau as the sweetening agent rather than sugar syrup. He recommends the same proportions (8:2:1) for both, making a much less sweet Sidecar.
See also
A proper Sidecar should be made with Cognac (at least a V.S.O.P. - very special, old pale)rather than just ordinary brandy. Cognac is technically brandy but it is easier to find a quality Cognac than a quality unflavored brandy. Also, since the Sidecar is a french creation, it is appropriate to use a distinctly french liquor: Cognac.