Side-car

Revision as of 20:18, 17 April 2006

The Side-car is a Cocktail consisting of Cognac, Triple Sec, and Fresh Lemon Juice.

Original Recipe

• 30ml Cognac
• 30ml Triple Sec
• 30ml Fresh Lemon Juice

Shake with ice, and then strain into a cocktail glass. Sugar Rim on the glass.

English Variation

• 30ml Cognac
• 15ml Triple Sec
• 15ml Fresh Lemon Juice

Shake with ice, and then strain into a cocktail glass. Sugar Rim on the glass.

The History of the Side-car

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." According to Embury, the original Sidecar had several more ingredients, which were refined away. 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.

It is said that a proper Sidecar should be made with Cognac (at least a VSOP - Very Superior Old Pale) rather than just ordinary brandy. Cognac is technically brandy but it is easier to find a quality Cognac than a quality unflavored brandy. Also, since the Sidecar is a French creation, it is appropriate to use a distinctly French liquor.

First Listed Recipes for the Side-Car

The first recipes for the Side-car appear in 1922, in Harry MacElhone's Harry's ABC of Cocktails and Robert Vermiere's Cocktails: How to Mix Them.

Side-Car

Fill the shaker half full of broken ice and add:

• 1/6 gill of fresh Lemon Juice.
• 1/6 gill of Cointreau.
• 1/6 gill of Cognac Brandy.

Shake well and strain into a Cocktail Glass.

This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck's Club

After giving his formula, MacElhone writes, "Recipe by MacGarry, the Popular bar-tender at Buck's Club, London." Vermiere provides a little more detail: "This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck's Club." MacGarry--I haven't been able to dig up his first name--was still tending bar at Buck's in 1940, so he must've been doing something right. Whether he invented the recipe or found it (Fernando Castellon, based upon what evidence I do not know, states in his recent Larousse des cocktails that he encountered it at a villa in the South of France), MacGarry's formula (as reported by both MacElhone and Vermiere) called for equal parts cognac, Cointreau and lemon juice, and made no mention of the sugar-frosted rim.

David Embury Quote on the Side-Car

"The Fine Art of Mixing Drinks" (1948) by David Embury

"This cocktail is the most perfect example I know of a manificent drink gone wrong. It was invented by a friend of mine at a bar in Paris during World War I and was named after the motercycle sidecar in which the good captain customarily was drien to and from the little bistro where the drink was born and christened. As originally concocted it contained some six or seven ingredients in place of the three now set forth in practically all recipe books."

The Side-Car was developed from...

As for the drink's Prehistory: Certainly the Brandy Crusta is in there. Also in there, though, is the Brandy Daisy. While this began its life as a Brandy Fizz--brandy, juice of half a lemon, dashes of gum syrup--with orange cordial in place of some of the sugar, by the 1880s it was served in a cocktail glass rather than a fizz glass, and had only a little fizz water in it. By 1900, one even finds an English recipe omitting the fizz water altogether (although, truth be told, it also omits the orange cordial, substituting Yellow Chartreuse). Somewhere out of all this, the Sidecar emerged. Its proportions of lemon juice and orange cordial are much more like those of the Daisy, while it loses the bubbles and swipes the Crusta's sugar rim.

The Sugar rim on the Side-Car

The earliest mention for the sugar rim on the Sidecar glass is 1934, in three different books:

Burke's Complete Cocktail & Drinking Recipes,

Gordon's Cocktail & Food Recipes,

Drinks As They Are Mixed (a reprint of Paul E. Lowe's 1904 book, with a couple of pages of "Popular Specials" spliced it).

Webtender.com Discussion Board Threads on the Margarita

• Webtender - Side-car