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Epicurious

Sidecar

4.7

(16)

Sidecar cocktail with a sugar rim.
Photo by Elizabeth Coetzee, Food styling by Leslie Raney

One of the only things drinks historians agree on when they discuss the sidecar cocktail is that it was probably named after a motorcycle sidecar, and even that lacks definitive proof. Everything else about this elegant cognac cocktail (creator, city of origin, ratios of ingredients) is subject to debate. Some believe bartender Harry Macelhone of Harry’s American Bar in Paris created the sidecar cocktail recipe in the years following World War I. Others argue the drink is English not French and credit it to Pat MacGarry, a bartender at the Buck’s Club in London circa 1919.

How to construct this classic cocktail is similarly up for interpretation. In the first half of the 20th century, some bartenders used equal parts cognac, triple sec, and fresh lemon juice in their sidecars; haters said the results were cloying and boosted the spirit while reducing the liqueur. Some preferred to serve the drink in a cocktail glass with a sugared rim; others eschewed a garnish altogether.

This classic sidecar recipe comes from New York City cocktail consultant Eben Freeman. Swap in Grand Marnier or another orange liqueur for the Cointreau, but avoid bargain-shelf triple sec, which usually veers too sweet without much personality. If you’d rather forgo the sugared rim but still want some flair, garnish the drink with a lemon or orange twist.

Recipe information

  • Total Time

    3 minutes

  • Yield

    Makes 1

Ingredients

2 Tbsp. superfine sugar
1 lemon wedge
1½ oz. cognac
1 oz. Cointreau or other triple sec
½ oz. fresh lemon juice

Preparation

  1. Step 1

    Spread 2 Tbsp. superfine sugar on a small plate. Rub 1 lemon wedge halfway around the rim of a chilled martini or coupe glass. Dip moistened side of glass in sugar to lightly coat outside rim of glass. Set aside.

    Step 2

    In cocktail shaker, combine 1½ oz. cognac, 1 oz. Cointreau or other triple sec, and ½ oz. fresh lemon juice. Fill shaker with ice and shake vigorously until well chilled, about 30 seconds. Strain into prepared glass and serve. 

    Editor’s note: This recipe was first printed in November 2008. Head this way for a whiskey sour, Paper Plane, and more of our favorite lemon cocktails →

TagsCocktailAlcoholBeveragesCognacBrandyTriple SecLiqueurEuropeanLemonCitrusFruitEasyQuickEpicuriousNew Years
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Reviews (16)

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  • Wait, grand marnier *is* cognac and orange liquor, so aren't we just...adding lemon? Maybe sugar to taste?

    • Jayne PP

    • FL

    • 12/24/2023

  • I always thought egg white was part of the recipe?

    • Kurt

    • Salem, NH

    • 12/23/2023

  • Ah, I used to have to explain to bartenders how to make a sidecar. It has now arrived! The best (and I never had to explain it there, of course) is at the King Cole Bar at the St. Regis, NY.

    • ceanderson1

    • Sacramento, CA

    • 2/12/2019

  • I enjoy a sidecar when we go out to dinner. This recipe comes pretty darn close to my favorite ones. I like the differences in each restaurant's side car and this one fits into my favorites lists.

    • dmoyer

    • Minneapolis, MN

    • 7/14/2018

  • Excellent, very strong but well balanced. I used a cheaper orange liquor because cointreu was a bit out of my budget, and I didn't have the sugar. It's great even with the cheaper one. As a sidenote someone lwft a poor review because they said that it ruins the taste of a good cognac, this is meant to be made with mixing cognac, your like SO or VSOP (I used a vsop) if you are using Napoleon or above cognac then don't make a cocktail, it's meant to be drank straight at that point.

    • Mrlizard

    • South Texas

    • 4/23/2018

  • Gorgeous. A dash of orange bitters does not go amiss in this recipe.

    • stellamaris731923

    • Louisville, KY

    • 3/25/2018

  • I had never had a Sidecar but thought I'd give it a go and was very pleased with the result. A nice balance of flavors, the fresh lemon juice with the hint of sugar from the rim-delicious!

    • mew70

    • Fort Worth, TX

    • 12/29/2014

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