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This adaptation of a classic recipe comes from Eben Freeman, bartender of Tailor Restaurant in New York City. Learn more about the sidecar and get more classic cocktails here →


Makes 1 drink

2 tablespoons superfine sugar
1 lemon wedge
3 tablespoons (1 1/2 ounces) Cognac
2 tablespoons (1 ounce) Cointreau or other Triple Sec orange liqueur
1 tablespoon (1/2 ounce) fresh lemon juice
1 cup ice
  1. Step 1

    Spread superfine sugar on small plate. Rub lemon wedge halfway around rim of chilled martini or coupe glass. Dip moistened side of glass in sugar to lightly coat outside rim of glass. Set aside.

    Step 2

    In cocktail shaker, combine Cognac, Cointreau, and lemon juice. Add ice and shake vigorously until well chilled, about 30 seconds. Strain into prepared martini or coupe glass and serve.

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  • Ah, I used to have to explain to bartenders how to make a sidecar. It has now arrived! The best (and I never had to explain it there, of course) is at the King Cole Bar at the St. Regis, NY.

    • ceanderson1

    • Sacramento, CA

    • 2/12/2019

  • I enjoy a sidecar when we go out to dinner. This recipe comes pretty darn close to my favorite ones. I like the differences in each restaurant's side car and this one fits into my favorites lists.

    • dmoyer

    • Minneapolis, MN

    • 7/14/2018

  • Excellent, very strong but well balanced. I used a cheaper orange liquor because cointreu was a bit out of my budget, and I didn't have the sugar. It's great even with the cheaper one. As a sidenote someone lwft a poor review because they said that it ruins the taste of a good cognac, this is meant to be made with mixing cognac, your like SO or VSOP (I used a vsop) if you are using Napoleon or above cognac then don't make a cocktail, it's meant to be drank straight at that point.

    • Mrlizard

    • South Texas

    • 4/23/2018

  • Gorgeous. A dash of orange bitters does not go amiss in this recipe.

    • stellamaris731923

    • Louisville, KY

    • 3/25/2018

  • I had never had a Sidecar but thought I'd give it a go and was very pleased with the result. A nice balance of flavors, the fresh lemon juice with the hint of sugar from the rim-delicious!

    • mew70

    • Fort Worth, TX

    • 12/29/2014

  • Classic cocktail and one of my favorites. Do NOT use bourbon or rye, only cognac and do NOT use Triple Sec, only Cointreau. You can adjust the amounts but I prefer this recipe. But be careful... they will sneak up on you!

    • Greendevil

    • Seattle, WA

    • 11/18/2014

  • Sidecars are fantastic! Most bartenders I meet don't know how to make them. I use armagnac instead of cognac typically. I also use Freshies Brand Sweet n Sour Lemon Squeeze instead of lemon juice (it is made from juice).

    • madcwk

    • Lexington, SC

    • 1/3/2014

  • Use cinnamon sugar to rim the glass

    • Kmara1

    • LA

    • 12/24/2013

  • I do enjoy a good Cognac. However, this drink ruins the flavors that good Cognac has to offer. Very disappointed.

    • EasyStreet1

    • Michigan

    • 4/18/2013

  • OK, I'd make it again if I could stand up! Very strong but good.

    • mary_228

    • Palatine, Il

    • 6/1/2010

  • This is my favorite non-margarita drink by far, and always gets interesting looks from bartenders. I also feel like I belong in another era ;) WHATEVER YOU DO, don't let anyone serve you a 'Sidecar' with cheap brandy, or rye (tho I heard bourbon or whiskey is OK?) or lime juice - some have tried! THE BEST by far is in NYC's Blue Smoke or downstairs' Jazz Standard - it's on their menu - and they make it soooo well!

    • tess7890

    • Englewood Cliffs, NJ

    • 7/15/2009

  • Gets the full 4 forks!

    • Anonymous

    • 7/15/2009

  • I am so happy to see this recipe! The Sidecar was my mother's favorite cocktail and this is the absolute BEST recipe. I always feel cool, elegant and almost of another time when I drink one of these. You will love it. I rim the entire glass with the sugar. Yummy!

    • tinafrost

    • Fort Worth

    • 7/15/2009

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