I first read about the "Sidecar" in David Embury's "The Fine Art of Mixing Drinks." It was a thrift store score of epic proportions from my days the graduate program at the University of Nevada Las Vegas. My focus was the American West and the UNLV History Department was known for that emphasis. I applied and was accepted to the program as a graduate assistant without ever visiting; Miss Flighty ostensibly spent more time mixing than studying and Las Vegas was the most exciting of a dismal array of choices that included Stillwater Oklahoma, and Missoula, Montana. Miss Flighty set off for the City that Never Sleeps with visions of adventure in a Rat Pack wonderland. This was the farthest west she had ever traveled and was looking forward to mingling with cowboys and lounge singers under the blinking neon lights.
Sadly, Flighty was in for a big surprise. The city has little value for its past and had an agenda of re-invention that left her beloved icons in memories or "graveyards" in the desert. After weeks of wandering lost in the heat with nary a swank cocktail lounge to be found, she discovered the two ???
I discovered and one of these was amazing thrift shoppong. While the Strip had rid itself of ties to its Mid-Century origins, these discards were abundent and inexpensive ????? The David Embury book was one of these gems and really the most influenential ??? behind my mixing philosphy. Embury distills (no pun intended) the endless concotions that have evolved since the 1800s into 6 basic drinks, and like French Sauces he relates all other cocktails, or the ones he deems worthwile, and he is not wrong, to these drinks, making it easy to visualize for a bugging amature mixolgist like I was 15 yrs ago, how drinks are blanced nd proported, ???
This is one of the quintessential classic drinks, simple,
tasty, tangy, delicious, old school baby. It is a good drink. Let’s do t. It is made with cognac ,cointreau, and fresh lemon.
And edge your glass with sugar, so simple and straight forward.
It was supposedly, according to David Embury, created by a WWI army captain, who used to arrive in a ramshackle motorcycle with his sidecar to the French bistro, this has been disproved and now credit is given to
The exact origin of the Sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris, by famed bartender Sam "Suck it" Treadway. The Ritz Hotel in Paris claims origin of the drink. The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails and Robert Vermeire's Cocktails and How to Mix Them.
. And so they kind of created it there, so they named it and dubbed it the sidecar. So there are two ways of making it supposedly. There is the French school and the British school. The French sch
ool calls for equal parts lemon juice, cognac, and cointreau. And the British school calls for a little bit more alcohol. And that is the way flighty likes to make it, so let’s do it.
In a mixing glass add;
1. 2oz. of cognac
2. 1oz. of Cointreau
3. 1oz. of lemon juice
4. Add ice and shake
5. Edge chilled cocktail glass with sugar
6. Strain into the glass
7. Garnish with lemon peel