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Featured Replies

Not the motorcycle attachment, but the classic drink. Invented in a bar in Paris during WW1.

1 part Cointreau

2 parts fresh lemon juice

8 parts Cognac

Shake vigorously with plenty of cracked ice and strain into chilled cocktail glasses; a twist of lemon may be used if desired, but no other garnish.

Edited by idahorn

sidecar is one of my favorites.  refreshing and hammering, all in one.

 

are we going to have a thread for each cocktail?  because we should.

1 hour ago, cafe society said:

The glass should be rimmed with sugar.

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On 7/28/2018 at 7:23 PM, elfenix said:

sidecar is one of my favorites.  refreshing and hammering, all in one.

 

are we going to have a thread for each cocktail?  because we should.

Hell yes.

Nice thread, thanks for the idea. Having one now and it really hits the spot.

What type of Cognac do you guys prefer?

10 minutes ago, wild_turkey said:

What type of Cognac do you guys prefer?

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2 hours ago, wild_turkey said:

What type of Cognac do you guys prefer?

The cheap kind that's leftover after making steak au poivre.

13 hours ago, wild_turkey said:

Nice thread, thanks for the idea. Having one now and it really hits the spot.

What type of Cognac do you guys prefer?

Remy Louis XIII.

 

But seriously, in a sidecar, anything not swill will work. I tend to have Remy XO on hand because I don't drink a ton of Cognac so the bottle lasts me a year. Remy VSOP is good too, as is Martell.

I was in Salt Lake City on business and discovered what they refer to as a sidecar....

By law bartenders cannot free pour booze. Max booze in any drink is 3/4 ounce measured shot. Sidecar is an extra 3/4 ounce shot that you order separately from your cocktail of choice. Server delivers both to your table. You pour your sidecar into your cocktail and enjoy.

That was just one of various bizarre alcohol rules encountered on that trip.

Bernard

Supposedly sidecar and bloody mary both invented in the same Parisian Bar (Harry's) . That must have been one hell of a bar.  

Sipping on a tasty one now.

Thoughts on using Armagnac or another brandy for your sidecars? 

Or, really, any recommendations for when I want to make rounds on the cheap. I typically keep a handle of Christian Brothers brandy on hand for when we host and I make a bunch of sidecars, since you can get through a bottle of nicer cognac after one or two rounds. No one seems to be the wiser, and it's good enough for most groups we have over.

Personally, a good Armagnac is best enjoyed neat by the fire, but if you want to dump it in a cocktail I'm sure it'll be fine. 

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