Active Time

　　3 minutes

　　Total Time

　　3 minutes

　　One of the only things drinks historians agree on when they discuss the sidecar cocktail is that it was probably named after a motorcycle sidecar, and even that lacks definitive proof. Everything else about this elegant cognac cocktail (creator, city of origin, ratios of ingredients) is subject to debate. Some believe bartender Harry Macelhone of Harry’s American Bar in Paris created the sidecar cocktail recipe in the years following World War I. Others argue the drink is English not French and credit it to Pat MacGarry, a bartender at the Buck’s Club in London circa 1919.

　　How to construct this classic cocktail is similarly up for interpretation. In the first half of the 20th century, some bartenders used equal parts cognac, triple sec, and fresh lemon juice in their sidecars; haters said the results were cloying and boosted the spirit while reducing the liqueur. Some preferred to serve the drink in a cocktail glass with a sugared rim; others eschewed a garnish altogether.

　　This classic sidecar recipe comes from New York City cocktail consultant Eben Freeman. Swap in Grand Marnier or another orange liqueur for the Cointreau, but avoid bargain-shelf triple sec, which usually veers too sweet without much personality. If you’d rather forgo the sugared rim but still want some flair, garnish the drink with a lemon or orange twist.

　　

Ingredients

Makes 1

　　2 Tbsp. superfine sugar

　　1 lemon wedge

　　1½ oz. cognac

　　1 oz. Cointreau or other triple sec

　　½ oz. fresh lemon juice

　　

Step 1

Spread 2 Tbsp. superfine sugar on a small plate. Rub 1 lemon wedge halfway around the rim of a chilled martini or coupe glass. Dip moistened side of glass in sugar to lightly coat outside rim of glass. Set aside.

　　

Step 2

In cocktail shaker, combine 1½ oz. cognac, 1 oz. Cointreau or other triple sec, and ½ oz. fresh lemon juice. Fill shaker with ice and shake vigorously until well chilled, about 30 seconds. Strain into prepared glass and serve. 

　　Editor’s note: This recipe was first printed in November 2008. Head this way for a whiskey sour, Paper Plane, and more of our favorite lemon cocktails →