Name: Sidecar Royale
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 22.5 ml Triple sec; 15 ml Lemon juice; 5 ml Sugar syrup 'rich' (2:1); 3 drop Saline solution 4:1; 15 ml Brut sparkling wine

G. M. Genovese Premium Member 1y

Made the above recipe - it WAS a Sidecar, but the sparkling was too weak... Made the 1:1:1:(ostensibly)1 original, and I preferred that, and would defer to the 'Royale' moniker bestoweth uponeth it. But that was a different fizz for sure.

John Hinojos Premium Member 2y

Love, love, love these original cocktail. Imaginative and flavourful. This is outstanding. Will definitely have again.

Daniel Ortiz 2y

I’m a big fan of this cocktail. While hosting guests I did a variation with Lairds BIB Apple Brandy and it was a hit. I did a 50/50 split of Lairds to Ferrand 10 Generations Cognac.

Chris Dimal 2y

Did not try this cocktail (don't have Champagne), but this was actually created in essentially the same way by Kevin Kos back in December 2021. The idea of a Sidecar with sparkling wine was probably even older than the 2020s, too.

Ian Fenton 2y

I’m sure it well predates that… I expect it was probably first made about 10 minutes after the first Sidecar.

I merely asked Simon which of the hundreds of different ratios he thought best, but having thought about it further it’s probably just a hard cocktail to balance as you have differences in sweetness and/or acidity between all the main ingredients.

I think the saline in this version really helps hide any flaws in the balance, but unfortunately my choice of brandy (St Remy XO) was rather drowned out (maybe from using Luxardo Triplum instead of Cointreau). I will try again, but possibly with a VS Cognac or maybe Armagnac.

Ian Fenton 2y

“ This elegant riff of the sidecar was created in London and the recipe was first published in 1935 by the U.K. bartenders’ guild,” according to GH Mumm’s website.

Simon Difford Verified User Premium Member 2y

I've added the 1937 UKBG Approved Cocktails recipe above.

1 ¹⁄₂ fl oz	Cognac (brandy)
³⁄₄ fl oz	Cointreau L'Unique triple sec liqueur
¹⁄₂ fl oz	Lemon juice (freshly squeezed)
¹⁄₆ fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix
3 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s
¹⁄₂ fl oz	Brut champagne/sparkling wine

Sidecar Royale

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