Name: Sidecar No. Blue
Total time: 2 min
Cuisine: Cocktail
Ingredients: 50 ml Cognac (brandy); 22.5 ml Blue curaçao liqueur; 22.5 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 15 ml Egg white (pasteurised)

Sidecar No. Blue
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Serve in a Coupe glass

Ingredients:
1 ²⁄₃ oz	Rémy Martin V.S.O.P. cognac
³⁄₄ oz	Bols Blue Curaçao
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₂ oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice and strain back into shaker.
DRY SHAKE (without ice).
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) - Eggs

Review:

One orange liqueur, blue curacao, replaces another, triple sec, to give this Sidecar an aquamarine hue.

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History:

Adapted from a recipe created in February 2016 by Matthias Lataille, London, England.

See: Sidecar, its history and variations.

More cocktails by Matthias Lataille

Nutrition:

One serving of Sidecar No. Blue contains 162 calories

Alcohol content:

1.3 standard drinks
15.47% alc./vol. (15.47° proof)
18.2 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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Donald S

8th May at 01:01

I found this to be not only pleasing to the eye (almost an emerald green) but very drinkable. Just a slight tartness but not enough to discourage sipping it. A great cocktail that would surely impress the guests in both its appearance and its taste. The Cognac works nicely with the Blue Curacao and the lemon juice. Will make this again, especially for guests as it is quite an elegant cocktail.

G. M. Genovese

5th February 2022 at 21:59

I feel like I've had this before, having learned it from another source. This recipe is nicely balanced and mad flavorful, but I'm wondering if the cheap blue Curacao I'm using is making this taste cheaper and more candy-like than intended. The character of the Cognac does somehow cut through relatively clearly. (5 Feb 2022, 4:59p)

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