This cocktail was amazing. One of the best of the ones I made so far.
I read that the choice of cognac was important so I opted for a semi expensive Courvoisier VSOP. It was a good choice.
The Sidecar reminded me a little bit of sour candy. It starts of with the sweetness of the sugar on the rim of the glass, then the sourness of the lemon and some sweetness from the triple sec and kind of finishes with the warmth of the cognac to make it a grown up elegant cocktail.
Since cognacs of course vary in style it’s hard to give exact measurements. I read that if you use a drier bottling like Hennessy you have to use more triple sec and a bit more lemon juice to make a balanced cocktail. I think the measurements below worked really well with the Courvoisier, which is a rather fruity cognac.

This recipe is enough for one martini glass.

Ingredients for the Sidecar:
45 ml cognac (I used Courvoisier VSOP)
30 ml triple sec (I used Cointreau)
15 ml freshly squeezed lemon juice

Superfine caster sugar

Lemon twist for garnish

How to make the Sidecar:
Put the Martini glass in the freezer for a bit to make it cold. Meanwhile put some caster sugar in a pester and mortar and grind it finely. Put the sugar on a flat saucer for dipping the glass in later. Fill your cocktail shaker with ice and add the cognac, then the Cointreau, then the lemon juice. Shake well.
Dip the chilled Martini glass in the fine sugar to coat the rim with sugar.
Fine strain the Sidecar into the glass.
Garnish with the lemon twist.

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