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.
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.
Fill a shaker with ice.
Add cognac, Cointreau, and lemon juice.
Shake vigorously for 15–20 seconds.
Strain into the prepared coupe or Nick & Nora glass.
Garnish with an orange or lemon twist, expressed over the drink for added aroma.
Duck pâté or foie gras
Citrus-glazed pork tenderloin
Camembert or blue cheese
Almond biscotti or lemon tart
Crème brûlée
Its bright acidity and warming base pair beautifully with creamy, rich, or nutty dishes and desserts.
Use fresh lemon juice — it brings the brightness that balances the strong base.
Cognac vs. brandy: Cognac offers smoother, more luxurious flavor, while American or Spanish brandy is often bolder.
Chill the glass beforehand to keep it elegant and crisp.
A sugar rim is optional, but it adds contrast to the lemony sharpness.
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.
1 servings