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“The Sidecar is a velvety smooth, cognac-fueled elixir that features both sweet and sour notes. Every time I have one, I wonder why I don’t drink it more often. In fact, it may be my “desert island cocktail” – the drink I’d choose if I could have only one. As is the case with many cocktails, the origins of the Sidecar are somewhat mysterious. Legend says the drink was invented in Paris during the 1920s. Some claim it was formulated in a small bistro. Others say Harry’s New York Bar. Still others say it originated at the bar of the Ritz Hotel. Reportedly, the inventor of the cocktail was an American Army officer — and the drink was named after the motorcycle sidecar he rode in during quaffing expeditions. But once you taste this fabulous drink, you won’t care where or how it originated.”

Ingredients Nutrition

  • 1 ounce fresh lemon juice (freshly squeezed is a must for this drink)
  • 1 ounce Cointreau liqueur (you can substitute another triple sec, but Cointreau is preferable)
  • 1 -2 ounce cognac (nothing too expensive â a moderately priced VSOP like St. Remy or Raynal works well) or 1 -2 ounce brandy (nothing too expensive â a moderately priced VSOP like St. Remy or Raynal works well)
  • sugar, for coating the rim of the glass (optional) or lemon twists (optional) or orange slice, garnish (optional)


  1. Preparation and Serving.
  2. If you want to garnish the glass rim with sugar, wet the outside of the rim with lemon juice. Dip the outside of the rim in sugar, and swirl glass to coat.
  3. For the drink, combine lemon juice, Cointreau, and cognac in a cocktail shaker that is half filled with ice. Shake well for 20 - 30 seconds.
  4. Strain mixture into the cocktail glass. If you don’t sugar the rim, you could garnish with a lemon twist or orange slice.

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