Name: Chevalier
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 15 ml Triple sec; 22.5 ml Lemon juice; 5 ml Sugar syrup (2:1); 5 ml Chilled water; 2 dash Aromatic bitters; 2 drop Saline solution 4:1

Chevalier
Jump to

Glass:

Photographed in an Urban Bar Plain Retro Coupette 15cl

Ingredients:
1 ¹⁄₂ fl oz	Cognac (brandy)
¹⁄₂ fl oz	Cointreau triple sec liqueur
³⁄₄ fl oz	Lemon juice (freshly squeezed)
¹⁄₆ fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
¹⁄₆ fl oz	Chilled water omit if using wet ice
2 dash	Angostura Aromatic Bitters
2 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s optional

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Aromatic bitters add their distinctive flavour to a classic Sidecar.

View readers' comments

History:

Hayman Gale & Gerald F. Marco's 1937 book The How and When.

Chevalier Cocktail
⅓ jigger Brandy
1 dash Angostura
1 dash Cointreau
⅓ jigger Lemon Juice
2 spoons Sugar Syrup
Shake well
Strain into Cocktail Glass
Hayman Gale & Gerald F. Marco, The How and When, 1937

Nutrition:

One serving of Chevalier contains 154 calories

Alcohol content:

1.4 standard drinks
19.17% alc./vol. (38.34° proof)
19.2 grams of pure alcohol

More Classic/vintage cocktails
More Sours (citrus) cocktails

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.

Join the discussion

Showing 6 comments for Chevalier.
See discussion in the Forum

Please log in to make a comment

2469n

14th March at 08:19

Much like Alabazam, 19th century cocktail

Caitlin Eisner

27th February at 11:46

I don't know what the other commenters are talking about. I really enjoyed this and was pleasantly surprised. Perhaps it's because my dashes of bitters are a bit more voluminous than other people's, but this was a nice surprise. Yes, it's like a Sidecar, but this is still good.

Leslie

15th February at 00:41

Okay but really, what’s the point? A Sidecar is magnificent in and of itself, the Anglo is just gilding the lily. That being said, the Pear and Cardamon Sidecar is truly a thing unto itself, a thing worthy of checking out if you haven’t already met it!

Simon Sedgley

15th February at 11:57

We really enjoyed this as a distinctively characterful variant on the Sidecar. We suppose that if this recipe had been the original and someone had come along later with the now classic Sidecar as a variant, there might have been a chorus of "too bland!". Someone, we forget who, once said that if people had nothing to complain about they would be silent much of the time. We take it that you meant "Ango".

1 reply

Theo Clark

15th February at 00:40

Honestly, I think I'd just skip this and make a regular sidecar. This was not bad, but all of the angostura flavour was lost, save the bitterness. We ended up adding extra sugar even with a sugar rim on the glass. Not bad, but not better then the standard sidecar.

Marie-Therese Straus

14th February at 04:19

We liked this but as another commenter noted this is quite tart (and I like sour drinks!) and I felt the angostura was a bit lost in the sour profile. We upped the sugar syrup slightly and also upped the angostura by another dash each. A nice variation for Sidecar enthusiasts like me.