Sidecar

Among the many vintage gems found in “Professor” Jerry Thomas’s illustrated Bartender’s Guide of 1862, is a drink that originated in New Orleans called a Brandy Crusta. The recipe, which dates to 1852, called for Cognac, lemon juice, orange liqueur, and several types of bitters, served in a glass with a sugar “crust” (hence the name). Somewhere down the line (Dale DeGroff says it was Harry’s New York Bar in Paris in 1930), the Brandy Crusta was reimagined — sans bitters — and dubbed the Sidecar.
Sidecar
FLAVOR PROFILE
Sweet, Sour
STRENGTH
DIFFICULTY
easy
INGREDIENTS
- 1.5 oz Cognac
- .75 oz Cointreau
- .75 oz Lemon Juice
- Crushed Ice
- Sugar Rim
Contributed by Supercall