Sour · Anytime · Summer

Sidecar

Cognac, triple sec and lemon in tightening proportions. Crisp, sharp and dressed for dinner.

Base: Cognac
Glass: Coupe glass
Method: Shake
Strength: 40% ABV

Ingredients

50 mlCognac1 swap
Brandy or Armagnachigh
Similar; Armagnac is bolder
20 mlTriple Sec1 swap
Cointreauhigh
Similar, a little drier
20 mlFresh Lemon Juice1 swap
Fresh lime juicemedium
A touch sharper

How to make

Technique

Shake · 10–15s

Shaking chills the drink fast while adding dilution and a light texture.

Pour all ingredients into cocktail shaker, shake well with ice, strain into chilled cocktail glass.

Serve

Glass

Coupe glassAlso fine: Martini glass, Nick & Nora glass

Garnish

None

Taste & nutrition

40%ABV

154kcal

3.53Drinks

StrengthSpirit-forward

Sweet to dryDry

Estimated from ingredient amounts and assumed ABVs — not a lab measurement.

Good to know

Use freshly squeezed juice — bottled tastes flat.

History

Year1920s

PlaceParis / London

Created byDisputed

The Sidecar — cognac, Cointreau and lemon — emerged around Paris and London just after the First World War, with both Harry MacElhone and Pat MacGarry among the claimed creators. Its name is said to come from an officer driven to the bar in a motorcycle sidecar. Crisp and elegant, it is the benchmark brandy sour. A sugar rim is optional and often debated.

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