Shake up a timeless Sidecar cocktail with this refined recipe using cognac, orange liqueur, and fresh lemon juice. This elegant, Prohibition-era classic is bright, bold, and perfectly balanced — ideal for dinner parties or classy nights in.
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Prepare the glass: If using a sugar rim, rub the edge of a chilled coupe glass with a lemon wedge and dip it into sugar. Set aside.
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Fill a shaker with ice.
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Add cognac, Cointreau, and lemon juice.
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Shake vigorously for 15–20 seconds.
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Strain into the prepared coupe or Nick & Nora glass.
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Garnish with an orange or lemon twist, expressed over the drink for added aroma.
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Duck pâté or foie gras
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Citrus-glazed pork tenderloin
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Camembert or blue cheese
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Almond biscotti or lemon tart
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Crème brûlée
Its bright acidity and warming base pair beautifully with creamy, rich, or nutty dishes and desserts.
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Use fresh lemon juice — it brings the brightness that balances the strong base.
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Cognac vs. brandy: Cognac offers smoother, more luxurious flavor, while American or Spanish brandy is often bolder.
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Chill the glass beforehand to keep it elegant and crisp.
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A sugar rim is optional, but it adds contrast to the lemony sharpness.
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For a slightly sweeter version, reduce lemon juice to ½ oz.
The Sidecar is believed to have originated in Paris or London during or just after World War I. Named after the motorcycle sidecar, it’s a cousin of the Margarita and the Daiquiri — combining spirit, citrus, and liqueur in perfect harmony.