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Cocktail History
The Sidecar is a classic cocktail that was created in the early 1900s around the time of American Prohibition. Its exact place of origin is unknown because multiple stories have been passed around over the last century. It is often attributed to bartender Harry MacElhone of Harry’s New York Bar in Paris, France, but it has also been traced it to both The Ritz Hotel in Paris and the Buck’s Club in London, England around the same time. Regardless, the template traditionally includes brandy, triple sec, and lemon in varying ratios, and it was named for the motorcycle attachment that was a popular mode of transportation at the time.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Cognac: This is a type of brandy made in Cognac, France with distilled white wine. The recipe calls for Cognac, but I used Driftless Glen Distillery 5 Year Reserve Brandy.
Triple Sec: This is a liqueur made with bitter oranges, lemons, sugar, and alcohol. I used Cointreau.
Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.
Orange Slice: This is a slice of orange that has been cut into a half wheel shape.
Sugar: This is a sweet-tasting, soluble carbohydrate. I used C&H Pure Cane Granulated Sugar.
Orange Twist: This is the peel of an orange that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.
Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.
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Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Orange color with a sugary rim
• Aroma: Citrus and spices
• Taste: Sugary, tart orange and lemon rounded out with spicy brandy notes
• Finish: Citrus aftertaste
Kendall’s Rating: ⭐⭐⭐
Kendall’s Take: “Of all the brandy drinks I’ve tried recently, I think the Sidecar has become one of my favorites to dress up with other ingredients, especially because the sugary rim and citrus balanced out the brandy taste very well. On its own without more complexity, it’s a delicious template, and I get why it’s stood the test of time.”
Recipe
This cocktail recipe was adapted from The Art of Vintage Cocktails by Stephanie Rosenbaum.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2025-03-24.
Sidecar
The Sidecar is a classic cocktail that was created in the early 1900s around the time of American Prohibition. Its exact place of origin is unknown because multiple stories have been passed around over the last century. It is often attributed to bartender Harry MacElhone of Harry’s New York Bar in Paris, France, but it has also been traced it to both The Ritz Hotel in Paris and the Buck’s Club in London, England around the same time. Regardless, the template traditionally includes brandy, triple sec, and lemon in varying ratios, and it was named for the motorcycle attachment that was a popular mode of transportation at the time.
Ingredients
Method
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Pour sugar onto a plate, rub outer rim of glass with orange slice, and roll glass in sugar until coated.
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Add brandy, triple sec, lemon juice, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into sugar-rimmed cocktail glass.
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Garnish with orange twist.
