Drink of The Weekend June 21st

- Sidecar -

Welcome to the next edition of  the FANFOOD Drink of the Weekend. Every weekend we will provide you with recipes for great drinks that are perfect for your backyard BBQ, or at your next tailgate party.

 

This week it’s The Sidecar

 

The Sidecar is a classic cocktail traditionally made with cognac, orange liqueur (Cointreau, Grand Marnier or another triple sec), and lemon juice. The exact origin of the Sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The Ritz Hotel in Paris claims origin of the drink. The first recipes for the Sidecar appear in 1922, in Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails and How to Mix Them. It is one of six basic drinks listed in David A. Embury’s The Fine Art of Mixing Drinks (1948).
In early editions of MacElhone’s book, he cites the inventor as Pat MacGarry, “the Popular bar-tender at Buck’s Club, London”, but in later editions he cites himself. Vermiere states, “This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck’s Club.” Embury credits the invention of the drink to an American Army captain in Paris during World War I “and named after the motorcycle sidecar in which the good captain was driven to and from the little bistro where the drink was born and christened”. Apparently the Sidecar became famous in Harry’s Bar in Paris.

 

INGREDIENTS

1 ½ oz. Cognac or Bourbon
¾ oz. Cointreau
¼ oz. lemon juice
Garnish with an orange wedge
sugar for rim of glass (optional)

PREPARATION

Rim the glass with superfine sugar if you like, mix everything else

The Blue Plate ,

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