Brandy
Sidecar
Start with a chilled coupe, then pour 2 oz of Cognac, 1 oz of triple sec, and ¾ oz fresh lemon juice. Shake vigorously with ice until the mixture is frothy and well‑chilled, then strain into the glass and finish with a twist of orange peel. The drink offers a crisp, citrus edge that cuts through the spirit’s depth, making it approachable for anyone comfortable handling brandy. It’s a recipe that requires only three ingredients and a shaker.
Ingredients
- Brandy (Cognac) 2 oz
- Liqueur (Triple Sec) 1 oz
- Juice (Lemon) 0.75 oz
- Glass:
- Coupe
- Garnish:
- Orange Peel
Instructions
- 1
Shake with ice
- 2
Strain into coupe
History
Records trace the Sidecar to the early 1920s, appearing in the Savoy Hotel bar in London and later popularized in American speakeasies during Prohibition.
Tasting Notes
The palate receives bright lemon acidity that balances the warm, fruity notes of Cognac, softened by the orange‑sweetness of triple sec. It finishes silky with a modest, lingering sour edge.
Serve as an aperitif before dinner to awaken the appetite.
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