Photo courtesy of Finger Food, some rights reserved.
The Sidecar is often considered to be the perfect beginner’s drink, so I am somewhat ashamed to make it the thirty-third entry at House of Bourbon. In my defence, I am not much of a cognac consumer (outside of a Vieux Carré or Sazerac of course), so I have taken my time to get to this World War I classic.
The drink is attributed to either the Ritz Hotel, or Harry’s Bar, in Paris, where it is said a wartime captain was often deposited at the bar fresh from the sidecar of a motorcycle. He ordered the drink that would come to be known as the sidecar as a pre-dinner revitaliser, and from that day on, the Sidecar has been a staple of many menus.
A slightly sour drink that has in times gone by been enhanced (desecrated?) by the addition of a sugared rim, the Sidecar is complex enough to be interesting, but simple enough to be easily mastered. You proceed as follows:
Add a large measure of brandy, a measure of triple sec and a measure of lemon juice to a shaker of ice.
Shake well and double strain into a martini glass.