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Sidecar Royale
A classic Sidecar with an added splash of sparkle, and all the better for it
Chris Dimal
21st January 2024 at 12:34
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.
4th February 2024 at 14:42
Wow, it really is old. There probably are so many cocktails which were made decades ago, but never saw the light of day, only for a bartender decades later to claim it as the original. As always, thanks for everything you do Simon, and thanks for your input, Ian.
21st March 2024 at 12:27
For the record, it was fantastic with the cheap Jules Larose VSOP Armagnac I just tried it with.
I feel it’s probably one of those cocktails that will really reward you if you find the right combination, as opposed to something like a Sabot that will taste at least OK with almost any bottle-shelf combination.
I feel it’s probably one of those cocktails that will really reward you if you find the right combination, as opposed to something like a Sabot that will taste at least OK with almost any bottle-shelf combination.
1st February 2024 at 13:04
I've added the 1937 UKBG Approved Cocktails recipe above.
1st February 2024 at 11:32
“ 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.
1st February 2024 at 11:30
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.
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.