A crisp, brandy-based sour of cognac, orange liqueur, and lemon juice, the Sidecar balances spirituous warmth against bright citrus, often served in a sugar-rimmed coupe. It surfaced in print in 1922 in both Robert Vermeire's and Harry MacElhone's guides, and its origin remains famously disputed — credited variously to Pat MacGarry of London's Buck's Club, to MacElhone himself, and to an anonymous American officer in Paris. The lighter French school poured it 1:1:1; the Savoy's English school of 1930 tipped the balance toward the brandy.
Garnish: Sugar Rim, Lemon Peel
Shaken · Coupe · None
add
Combine the cognac, triple sec, and lemon juice in a shaker with ice.
shake
Shake well until thoroughly chilled.
strain
Fine-strain into a chilled coupe (rim the glass with sugar beforehand if desired).
garnish
Express a lemon twist over the surface and drop it in.