7 Delicious Ways to Make a Sidecar, the Too-Often Forgotten Classic Cocktail

By F&W Editors Posted April 20, 2016

Add this drink to your repertoire.

When you hear classic cocktail, which drink comes to mind? Unless you're a mixology buff, you probably think martini or Manhattan, or perhaps old-fashioned or gimlet. These drinks are tried, true and worthy of their fame, as are many others, but there's one stone-cold classic cocktail that never seems to get mentioned: the sidecar, a bright, citrusy, shaken blend of Cognac, triple sec and lemon juice. Why is it so often forgotten? Maybe its sometimes-sugared rim gave the sidecar a bad name. Maybe people stopped stocking their home bars with Cognac. We can’t be sure when or why the sidecar went out of style, but we are certain that it’s time the cocktail made a comeback. Here, seven ways to make the drink at home.

1. Sidecar

Food & Wine:

Here’s a classic recipe for the cocktail made simply with Cognac, Grand Marnier and lemon juice.

2. Cherry Sidecar

Food & Wine:

Cherry bitters, cherry liqueur and a brandied cherry flavor this Sidecar variation.

3. Blackberry-Pineapple Sidecar

Food & Wine:

Made with muddled blackberry and pineapple juice, this is the perfect summertime version of the sidecar.

4. Gosling’s Sidecar

Food & Wine:

Bartender Thad Vogler makes his take on a sidecar with dark rum, which is softer and sweeter than brandy. It’s a great way to intro people to the cocktail.

5. Mark’s Sidecar

Food & Wine:

Maraschino liqueur and a few dashes of Angostura bitters give this cocktail depth and rich sweetness.

6. Sumo in a Sidecar

Food & Wine: Sumo in a Sidecar

© Tina Rupp

Apricot brandy replaces the usual Cognac in this version of the drink; sake gives it an Asian twist (hence the name).

7. DCV

Food & Wine:

Chef Linton Hopkins makes this sidecar variation with Calvados (an apple brandy) and an allspice liqueur.

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