Sidecar (Difford's spec.)

Difford’s Guide
Discerning Drinkers (128 ratings)

Photographed in a Speakeasy Coupe 8.5oz

Ingredients:
1 12 oz Rémy Martin V.S.O.P. cognac
34 oz Cointreau triple sec liqueur
12 oz Lemon juice (freshly squeezed)
16 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
14 oz Chilled water omit if using wet ice
4 drop Saline solution 4:1 (20g sea salt to 80g water)
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of orange zest twist (a lemon zest twist is more classic). There have been periods when it has been fashionable to coat the rim of the glass in which this cocktail is served with sugar. The earliest written reference to this is in 1934. Thankfully, sugar rims are now out of vogue, and, as Embury writes in his book, "A twist of lemon may be used if desired and the peel dropped into the glass. Otherwise no decoration.".
  3. SHAKE all ingredients with ice.
  4. FINE STRAIN into chilled glass.
  5. EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

Cognac shines over freshening lemon and orange zestiness. Hopefully, you'll find this recipe perfectly balanced, but those with a sweet tooth may prefer to serve in a glass with a sugar rim - as has become traditional for a Sidecar.

For added complexity, replace the sugar syrup and chilled water in the recipe with 15ml (½oz) Pineau des Charentes blanc.

View readers' comments

Variant:

classic Sidecar 3:2:1 recipe
Sidecar Royale - a Sidecare charged with sparkling wine/champagne
Apple Cart - a clavados-based Sidecar
Biblical Sidecar - a spicy Christmassy sidecar
Biggles Sidecar - with ginger liqueur
Chelsea Sidecar - gin-based
Chocolate Sidecar - with crème de cacao and port
Eastern Raspberry Sidecar - with sake and fresh raspberries
Gennaros Sidecar - with limoncello
Grand Sidecar - Difford's two-ingredient Sidecar
Lady's Sidecar - with orange and lemon juice
Champs-Elysees
Marignay

History:

The proportions of this cocktail are debated as much as the Sidecar's origin. Perhaps due to ease rather than balance, the equal parts formula (1 x brandy, 1 x triple sec and 1 x lemon juice) was the earliest published recipe (Robert Vermeire's 1922 Cocktails: How to Mix Them and Harry McElhone's 1922 ABC of Cocktails) and remains seems popular.

In his 1948 Fine Art of Mixing Drinks, David A. Embury writes of the 'equal parts' Sidecar, "This is the most perfect example of a magnificent drink gone wrong". He argues, "Essentially the Side Car is nothing but a Daiquiri with brandy in the place of rum and Cointreau in the place of sugar syrup or orgeat." Embury then gives his 8:2:1 Daiquiri formula (2 brandy, 1/2 triple sec and 1/4 lemon juice).

In his 1930 The Savoy Cocktail Book, Harry Craddock calls for 2 brandy, 1 Cointreau and 1 lemon juice.

Some refer to MacElhone and Vermiere's equal parts recipe as belonging to "the French school," while the Savoy's 2:1:1 formula is said to be from the "English school."

My recipe takes the middle ground between The Savoy and the 'equal parts' camp. I also find this cocktail benefits from a dash of sugar syrup, or (preferably) Pineau des Charentes, to help balance the citrus. If using just-out-the-freezer ice, also consider adding a splash of chilled water for dilution.

Nutrition:

One serving of Sidecar (Difford's spec.) contains 171 calories

Alcohol content:

  • 1.4 standard drinks
  • 20.88% alc./vol. (20.88° proof)
  • 19.9 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 9 comments for Sidecar (Difford's spec.).
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John CARR’s Avatar John CARR
5th April at 16:03
More than the sum of its parts, a drink that evokes a whole era and conception of brilliance, clarity, vitality and warmth. Sublime sweet sour savoury and you are of Now.
15th March at 19:53
Delicious - fresh orange and lemon and the salt is a winner
Morten Carlsbaek’s Avatar Morten Carlsbaek
17th November 2024 at 14:23
I never got to enjoy a Sidecar, neither Difford's nor the traditional. I dont want to rate it, I just dont get it. I wish I did. But I immensely enjoy a Champ-Élysées, maybe a link to that cocktail could be usefull for us needing more that cognac and cointreau ;-O
Robert Spain’s Avatar Robert Spain
23rd September 2024 at 20:43
Delicious. I particularly enjoy the battle between the lemon and the orange. Salt is also a winner. I just sugar coated half of the rim and alternated which side to sip from.
Bert Schouterden’s Avatar Bert Schouterden
30th March 2024 at 18:49
Wow. Sidecars were already one of my favorites, but with the Pineau de Charentes and a little saline, this goes from a classic to a masterpiece ! Splendid !
Frederic D.’s Avatar Frederic D.
27th March 2024 at 23:04
I found this cocktail to be just... fine. It's well balanced, there is nothing wrong with the specs as stated, but I also found it a little bit underwhelming. It may just not be to my taste, can't win 'em all.
Nick Bull’s Avatar Nick Bull
7th September 2023 at 18:33
Sidecars were the cocktail I drank on my honeymoon 22 years ago. Made this to celebrate my anniversary tonight and it was spectacular.
John Hinojos’ Avatar John Hinojos
15th July 2023 at 00:20
Outstanding. Perfectly balanced. Sweetness is spot on. A wonderful way to salute Bastille Day before dinner.
Mark Catone’s Avatar Mark Catone
30th April 2023 at 00:39
Made this this evening before dinner. Absolutely fantastic.