What is the Sidecar Cocktail?

The Sidecar is probably one of the most debated prohibition-era cocktails.

Stories flow between bartenders, mixologists, historians, and cocktail enthusiasts, and no one can confirm the distilled truth..

In one history, the cocktail originated in London circa World War I, and is attributed to bartender Pat MacGarry, a popular bartender at Buck's Club. Still, it’s also attributed to Harry MacElhone.

This theory states the drink was popular in France but was first introduced in London by MacGarry and is credited as an invention that tips its hat to an American army captain in Paris. The name is said to be a moniker given to the cocktail in honor of the motorcycle ‘sidecar’ that the American army captain used.

Another theory states that The Sidecar wasn’t a cocktail at all, but an afterthought. The afterthought was a cocktail was made in a mixer, shaken, and poured, and once the glass was full, the remnants in the shaker were then poured into a shot glass on the side, as a sidecar to the actual cocktail itself.

And yet another theory claims that the Sidecar originated in America, in New Orleans!

Many historians and bartenders boldly proclaim: “The Sidecar is the BEST cocktail to emerge from the Prohibition Era!”

This may add to the highly debated origins of the cocktail itself – Everyone wants to claim ownership to one of the most beloved, historical, and notable cognac cocktails. 

Why is the Sidecar one of history’s most beloved cognac cocktails?

Simply put: it’s simple.

It’s a palette-warming, rich, sweet yet crisp, bright cocktail that calls to flavor notes from French, American, and Spanish influences. With notes of citrus, subtle spice, and a comforting earthy ground that caresses the senses, and with such a simple recipe, this elegant cocktail is bound to be a crowd-pleaser.

The Sidecar cocktail pairs very well with cheeses, charcuterie boards, and salmon. Rich, oily, and salty foods are great to snack on alongside a Sidecar because of the crisp bright notes, and warm, comforting tones that cognac brings to the table. 

If you’re looking for a creative and unique way to liven up an adored classic, try: The Sweet-tea on the Side at your next cocktail hour!

The Sweet-tea on the Side

Ingrediets:

1 ½ oz (45 mL) Remy Martin VSOP Cognac

¾ oz (22.5 mL) Cointreau

¾ oz (22.5 mL) fresh lemon juice

1 tsp (5 mL) Sweet Tea Simple Syrup - simple syrup infused with black tea

Ice Cubes

1 Lemon Peel Garnish

Directions:

Combine the Remy Martin VSOP, Cointreau, lemon juice, and sweet tea simple syrup in a shaker tin and shake with ice.

Double-strain the mixture into a coupe, or other stemmed cocktail, glass.

Twist the lemon peel across the surface of the cocktail, rub the essence gently along the rim of the cocktail glass, and drop the lemon peel into the cocktail.

Note:
If you loved the Sidecar Cocktail, you should stop into your nearest craft cocktail (or speak easy-esque) lounge and order a Pineapple Plantation Daiquiri!