Garnish:
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 (40%) |
| 1 fl oz | Noilly Prat Extra Dry |
| 1 fl oz | Lemon juice (freshly squeezed) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
A Sidecar made dry with the vermouth. It needs the sweet rim.
History:
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
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