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The Sidecar is a classic Prohibition Era cognac-based elixir made with Cointreau (orange liqueur) and fresh lemon juice. Similar to the Whiskey Sour but with a more sophisticated flavor profile thanks to the orange liqueur and unique depth of cognac. It’s one of my favorite easy-sipping drinks that I regularly work into my rotation of cocktails.
The Sidecar is classically served straight up in a coupe glass with a sugar rim. Although it’s something I typically omit at home, it does add an interesting sugary texture to every sip.
Table of Contents
Brief History
Like most classic cocktails that emerged during the Prohibition Era, its history is foggy and often debated. The earliest rendition of the cocktail was found in Harry McElhone’s book, Harry’s ABC of Mixing Cocktails, in 1922. This rendition used brandy, which later evolved into cognac.
If you’re looking for other citrusy, yet spirit-forward cocktails, try Between the Sheets, Whiskey Sour, New York Sour, Brown Derby cocktail, and Paper Plane cocktail!
Ingredient Notes & Substitutions
- Cognac: a fine brandy made from grapes rather than corn or grains. While you can use brandy for this cocktail, cognac is a little smoother. I like Pierre Ferrand and Rémy Martin.
- Cointreau (orange liqueur): while you can substitute triple sec for Cointreau, Cointreau has a smoother finish and is a bit higher in alcohol, making it a better match for cognac. You can also use Pierre Ferrand Dry Curaçao.
- Lemon juice: I always opt for freshly squeezed citrus, however, you can use bottled lemon juice in a pinch. My favorite option is ReaLemon.
- Simple syrup (50-50) simple syrup is an optional ingredient. For a drier cocktail, omit the sugar altogether. When used sparingly, it helps to round out the edges and add a little extra sweetness. You can also use rich demerara syrup (also see honey syrup).
See the recipe card for full information on ingredients and quantities below.
Expert Tips
- Chill your glasses in the freezer. A cold glass prevents warming and keeps your drink colder for longer.
- To make a fancy lemon peel garnish, trim the edges of a thin lemon peel with a sharp knife into your desired shape. A peeler works best for creating a thin peel. Garnish the cocktail with a twist of orange or lemon.
- Always double-strain shaken cocktails. This prevents tiny ice chips from entering the drink, creating further dilution.
More Classic Cocktails
Enjoy this recipe? If you made this cocktail, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Sidecar Cocktail
Ingredients
- 2 ounces cognac, I like Pierre Ferand
- 3/4 ounce Cointreau, or Dry Curaçao
- 3/4 ounce lemon juice
- 1 teaspoon simple syrup, omit for drier cocktail
- Optional sugar for rim
Instructions
- For the sugar rim, coat the rim of the glass in orange/lemon juice. Twirl the glass in sugar to coat.
- Combine the remaining ingredients in a shaker with ice. Shake and double strain into a chilled coupe glass.
- Express a lemon peel over the cocktail and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
