The Sidecar was originally invented at a bar in Paris for one of the patrons who was fond of arriving driven in a motorcycle sidecar. David A. Embury (The Fine Art of Mixing Drinks, 1948) credits the invention to an American Army captain during World War I "and named after the motorcycle sidecar in which the good captain was driven to and from the little bistro where the drink was born and christened. "A Sidecar according to Embury, a connoisseur of cocktails rather than a bartender, is simply a Daiquiri with brandy as its base rather than rum, and with Cointreau as the sweetening agent rather than sugar syrup. He recommends the same proportions (8:2:1) for both, making a much less sweet Sidecar.
- 2 pt cognac
- 1 pt Cointreau
- 2 pt lemon juice
- sugar to taste but not necessary
- Method: Ingredients and proportions are very important with this drink. Cointreau and fresh squeezed lemon juice are critical. Add the Cognac, Cointreau, and lemon juice to a shaker with ice, shake well, and strain into a well chilled cocktail glass. You can also wet the rim of the glass with the wedge of lemon, then coat the rim with sugar. Garnish with a twist of lemon peel. - notes partially sourced from www.drinkboy.com