Sidecar

Cognac, Cointreau, fresh lemon juice, optional sugar rim. The brandy sour that defined modern cocktail balance and still drinks better than 90 percent of new cocktails on any modern menu.

Sidecar

4.52 from 114 votes

Calories: 166kcal

Prep Time: 3

Total Time: 3

With a rich century-long history, the Sidecar stands as one of the most renowned classic cognac cocktails, cherished by cocktail enthusiasts to this day. This dry and tangy libation combines cognac, orange liqueur, and fresh lemon juice, accompanied by a sugared rim. It is a direct descendant of the Brandy Crusta, an antique New Orleans cocktail that has experienced a resurgence in recent times.

The Sidecar likely originated during World War I and made appearances in cocktail books such as Harry MacElhone's "Harry's ABC of Mixing Cocktails" and Robert Vermeire's "Cocktails and How to Mix Them" in 1922. The original recipe called for equal parts cognac, Cointreau, and lemon juice, but subsequent versions adjusted the ratios to two parts cognac, one part Cointreau, and one part lemon. This revised formula remains popular today.

While the sugared rim is optional, it adds a delightful touch to the Sidecar, complementing its dry profile with occasional bursts of sweetness. The drink's name has sparked debates, with claims from both a French and English bar attributing it to a customer arriving in a sidecar of a motorcycle. Alternatively, bar veteran Dale DeGroff suggests that the name refers to the extra mixture left in the shaker, served in a shot glass on the side, known as a sidecar.

Serving a shot alongside your Sidecar not only adds a playful touch but also allows you to share the cocktail's origin story. Whether you opt for the sidecar or not, this classic concoction is sure to please and captivate with its timeless allure.

Ingredients

▢ 3/4 oz Triple Sec
▢ 1.5 oz Brandy
▢ 3/4 oz Lemon Juice

Instructions

▢
Shake ingredients with ice and strain into a chilled cocktail glass.
▢
Garnish with a twist of lemon peel.

Estimated Nutrition:

Calories: 166kcal (8%)Carbohydrates: 6g (2%)Saturated Fat: 1g (6%)Potassium: 29mg (1%)Sugar: 6g (7%)Vitamin A: 1IUVitamin C: 8mg (10%)Calcium: 1mgIron: 1mg (6%)

Cocktail

Beverage

Where it came from

Around 1917 to 1922, claimed by both Harry's New York Bar in Paris and the Buck's Club in London. The story: an army captain arrived at the bar in a motorcycle sidecar, looking for something to warm him up before dinner. Whether the captain story is real or marketing, the drink was in print by 1922 in Harry MacElhone's ABC of Cocktails.

It became the template for the entire sour family with orange liqueur. The Margarita is a Sidecar with tequila and lime instead of cognac and lemon. The Kamikaze is a Sidecar shrunk to shot size with vodka. The shape persists.

What it tastes like

Lemon up front, orange-liqueur sweetness in the middle, cognac warmth on the finish. Drier and more elegant than a Margarita. The optional sugar rim provides aroma and balances the lemon, but a half rim is plenty; a full rim is too much.

Modern bartender consensus is 2:1:1 cognac to Cointreau to lemon, slightly drier than the original 1:1:1. Use 50ml cognac, 20ml Cointreau, 20ml lemon as a starting point.

The technique

Shake hard with ice for 12 seconds, double-strain into a chilled coupe with an optional half sugar rim. Garnish with a lemon twist if you have one.

Half-rim only, not full. Drinking through sugar on every sip is a chore. Express a lemon peel over the surface for aroma even if you skip the rim.

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Ingredient Spotlight

The bottles that make or break this drink.

The cognac

Use: VS or VSOP cognac (Hennessy, Martell, Remy)
Skip: XO or vintage cognac in a cocktail (waste)
Why: VSOP has enough oak and fruit to stand up to citrus without losing nuance.

The Cointreau

Use: Cointreau (the original triple sec)
Skip: Cheap blue or coloured triple sec
Why: Cointreau is clean orange with proper sweetness.

The lemon

Use: Fresh lemon juice
Skip: Bottled lemon juice
Why: Bottled lemon is oxidised and flat.

Variations

Other brandy sippers and citrus classics in the same family.

Brandy Alexander

French Connection

Vesper

Aviation Cocktail

Bee’s Knees

Daiquiri

What if I don't have…

Quick substitutions for when the bottle shop is closed.

No cognac?

Armagnac is the closest swap. American brandy works in a pinch.

No Cointreau?

Grand Marnier (richer, oakier). Curacao adds depth.

No fresh lemon?

Don't. Fresh lemon is essential.

Want it less boozy?

Drop cognac to 40ml.

Want it sweeter?

Bump Cointreau to 25ml.

Frequently Asked Questions

Direct answers to what people search for after Googling this drink.

What is in a Sidecar?

Cognac, Cointreau, and fresh lemon juice. Modern spec: 50ml cognac, 20ml Cointreau, 20ml lemon. Sugar rim optional.

How do you make a Sidecar?

Shake 50ml cognac, 20ml Cointreau, 20ml fresh lemon with ice for 12 seconds. Double-strain into a chilled coupe with an optional half sugar rim. Garnish with a lemon twist.

Where did the Sidecar come from?

Paris or London, between 1917 and 1922. Most cleanly written claim is Harry's New York Bar in Paris. Named after a military officer who arrived at the bar in a motorcycle sidecar.

Should a Sidecar have a sugar rim?

Optional. Half-sugar rim balances the lemon. Full rim makes every sip taste like sugar.

Sidecar vs Margarita?

Both follow the same template: spirit, orange liqueur, citrus. Swap cognac for tequila and lemon for lime and you have a Margarita.

Can I use brandy instead of cognac?

Yes. Cognac is canonical because of the oak and fruit. Spanish or American brandies work.

How strong is a Sidecar?

Around 25 to 28 percent ABV in the glass before dilution. After ice melt around 20 percent.

What is the ideal Sidecar ratio?

Modern consensus is 2:1:1 cognac:Cointreau:lemon. Older recipes used 1:1:1, which drinks too sweet for most modern palates.

What glass should I use?

A coupe or Nick and Nora.

Why is a Sidecar important?

It defined the modern sour template with orange liqueur. Margarita, White Lady, Sidecar are all variations on the same shape.

From the Drink Lab catalogue

Drink Lab has been collecting cocktail recipes since 2013. Some we wrote ourselves, plenty came in from readers, and the rest got passed across a bar somewhere along the way.

Last updated April 26, 2026 · 1 min read