Serve in a
Coupe glassGarnish:
Lemon zest twist & sugar rim
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Cognac |
| 1 fl oz | Triple sec liqueur |
| 1 fl oz | Noilly Prat Extra Dry |
| 1 fl oz | Freshly squeezed lemon juice |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
A Sidecar made dry with the vermouth. It needs the sweet rim.
About:
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
