Sidecar Cocktail - Drink Recipe
RECIPE SOURCE:
Based on the original recipe created by the Ritz Hotel in Paris in 1922. I added more lemon juice (from 3/4 oz to 1 oz) to the traditional recipe to brighten it up some more.
How to make a Sidecar cocktail:
INGREDIENTS USED (IN ORDER SHOWN):
Superfine sugar (or granulated)
Lemon wedge for the rim of the glass
1 oz (30 ml) fresh lemon juice
1 oz (30 ml) Cointreau (or triple sec)
2 oz (60 ml) cognac (or VSOP brandy)
Garnish with a lemon peel twist
EQUIPMENT USED:
Cocktail glass (coupe)
Boston shaker
Hawthorne strainer
INSTRUCTIONS:
Get yourself a plate of superfine or granulated sugar. Run a lemon over half of the rim of your coupe glass or the whole thing if you like it sweeter. Gently dip it into the sugar to give it a fine rim instead of the heavier rim you would find on a margarita. While you mix the drink put the glass in the freezer or fill it with ice and set it aside.
Fill your small shaker with ice and switch to the large shaker. Add the fresh lemon juice, Cointreau, and cognac to the large shaker. Combine the two shakers and shake vigorously for 10-12 seconds. Using your Hawthorne strainer, pour the drink into your chilled coupe glass. Garnish with a lemon peel twist and enjoy this classic cocktail!
NOTE: I don't like to name specific brands of alcohol because everyone has their favorites and it takes away from the core build of the drink. Also, I'm always discovering new brands and trying them in these very cocktails. However, if you would like suggestions, feel free to put it in the comments and I'll post the brands that I enjoy.
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