#SUSIEDRINKSCLASSICS: THE SIDECAR

The Sidecar, another of the classics out of New Orleans, is perhaps one of the first cocktail I remember hearing about in my childhood. Incredibly simple–brandy, lemon, and triple sec–it’s none too sweet.  Luckily, the sugared rim adds a nice amount of sweetness and plenty of sexiness.

The Sidecar has seen many offshoots, but is said to have come from the Brandy Crusta.  It’s disputed to have been created at either Harry’s Bar in Paris or Buck’s Club in London–either way, it has been mentioned in just about every cocktail book since World War I.  Wherever it came from, its ingredients have remained constant.

THE SIDECAR
2oz brandy (I went with Hennessy V.S.O.P. Privilège)
1oz fresh lemon juice
1oz triple sec (like Cointreau)

Combine ingredients in a shaker with ice then shake until very well chilled.  Strain into sugar-rimmed glass.

Garnish: sugar rim
Glass: martini

sidecar-2_susie-oszustowicz

Last Week: The Whiskey Sour
Next Week: The Sazerac


If you’re looking to experience Dallas’s best Sidecars, join SDD Contributor Tiffany and I for a Sidecar Tour tonight, December 15, sponsored by Hennessy!  We’ll start at Rapscallion at 6pm … join if you dare!


***Thanks to Hennessy for providing a bottle to create the cocktail!***