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Sidecar
Cognac shines over freshening lemon and orange zestiness. Hopefully, you'll find this recipe perfectly balanced, but those with a sweet tooth may prefer...
Francisco Carvalho
2nd March at 19:54
Superb! It brings erudition to a cocktail that is often trivialised. Thank you very much!
20th February at 00:01
I've always done my Sidecar to a simple 2:1:1 recipe, but I decided to try this variant and my goodness was it tasty and balanced! easing down the Triple Sec and adding sugar syrup made for a bigger divergence than I expected! I think this is going to be my new regular Sidecar go-to!
19th February at 19:56
I will definitely be making this again, maybe next time upping the Triple sec just a bit. I used what I had on hand, so that was Napoleon brandy, Cointreau, lemon juice, sugar syrup, and lemon juice to wet the rim of the glass as I didn’t have orange juice. The sugar rim is a must for my sweet tooth. Was feeling a bit lazy so I stirred it vigorously rather than shaking it.
30th January at 11:56
So can we cut to the chase and simply say that the Margarita is the Sidecar perfected?
5th November 2025 at 21:32
quite good yes not bad pleasant
7th August 2024 at 09:40
When making the Sidecar, I personally find that 30ml of Triple Sec is a little too much and that 15ml of lemon juice isn’t enough, we’re as making a Sidecar with both 22.5ml of Triple Sec and lemon juice, with the Hennessy Vsop cognac or any cognac of your choice still being 45ml, which ends up making the Sidecar a more balanced and quite the tasty drink
7th August 2024 at 11:04
Hi Ryan. Please see link to "Difford's Sidecar recipe" above. This is more in line with yours.
26th February 2024 at 01:31
I made the original 1919 recipe, in the spirit of scientific history research. Used Meyer lemon which are not as sour as other varieties. The 3 ingredients balance each other nicely.
21st August 2023 at 17:21
Definitely doesn’t need the sugar rim, although I haven’t tried it…
Perfectly balanced. I used a Camus VSOP and it was so good I had to have another
Perfectly balanced. I used a Camus VSOP and it was so good I had to have another
5th February 2023 at 23:37
My favourite cocktail of all time! However, I use 50ml Carlos III Solera, 25ml Cointreau & 25ml lemon juice, with a sugared rim. ??
7th August 2022 at 23:49
Not my favourite. It's not the proportions, it's just sort of a one-dimensional drink I find.
3rd May 2022 at 15:58
I finally made this using Pierre Ferrand Ambre, delicious if almost bone dry at times.
22nd February 2023 at 01:05
New to cocktails but Death and Co uses PF Amber and Dry Curaçao but adds 5 ml of simple to offset the dry a little and add body.
5th April 2022 at 17:39
Absolutely fantastic cocktail! Just make sure not to overchill it. I did this and all I could taste was lemon.
8th October 2021 at 23:07
It's a classic for a reason. For me, the orange notes stand tall from the triple sec, with a touch of sour, and a little sweetness. You really don't want to overdo the sugar syrup here if you decide not to go with the sugar rim.
28th October 2020 at 01:41
Supremely crowd-pleasing measures... For my taste, I reduced the Cointreau from 30 to 25 ml and it reached a better balance. I also used ice (4-6, inch-sq cubes) straight from the freezer, as I like my cocktails a bit more punchy and strident. Still yielded more dilution than anticipated, but I may have finally found my bliss with this, one of my faves.
16th April 2020 at 20:29
3 week extension to lockdown in the U.K. so decided to celebrate with one of these! Never had one before but really enjoyed. Half rimmed the sugar rim and it 100% makes the drink. Make one.