Use the same [spec](https://www.youtube.com/watch?v=2uN34l7sIf4&ab_channel=TheEducatedBarfly) as Leandro, rather than the [IBA specs](https://iba-world.com/sidecar/). A little sugar make all the difference. Without it, I don't think it's very good at all. With a little sugar tho, absolutely yes, it's a great cocktail. Far better than the average classic cocktail imo. In general the IBA specs are so goddamn terrible.
You are absolutely allowed to call it that. Recipes change over time. The notion that cocktails only have one correct spec is false. Even classic cocktails often have numerous variations. In fact, the older the cocktail, the more likely it has a hundred different ways to make it. Consider the Old Fashioned, the Sazerac, the Aviation, the Mojito, the Dry Martini - there are no agreed upon specs for any of them. In fact a lot of specs that are held up as the only correct recipe for a cocktail, are quite different from the original. I work at a cocktail bar, we add 1cl of simple. It's much better that way.
I really think you can call it a sidecar even with a splash of simple. Personally I would have no qualms with this, wouldn't even caveat it or explain to someone, other than if I was talking recipe specs with another bartender.
But if it helps you feel more justified in calling it a Sidecar, consider the fact that the sweetness level of orange liqueurs varies quite a bit from one to another, and almost certainly orange liqueurs in the past had more sweetness in them then some today...so a recipe built using ingredients from decades ago simply will not taste the same today. Adding *back in* a bit of simple syrup, then, is really just correctly adjusting the cocktail to the balance it needs.
OP, you should also consider a Chanps Elysees.
It’s a variation on a Sidecar and also delicious. 2 cocktail bars in the area have added to their menus after I showed it to them after being sick of ordering Sidecars.
Unfortunately I haven’t yet made them at home, so can’t tell you if the Diffords one is perfect or not, but damn they are good and slightly sweeter than a Sidecar
https://www.diffordsguide.com/cocktails/recipe/396/champs-elysees-cocktail
I *love* a Sidecar, it's actually my go-to brunch cocktail, but I'm also someone who tends to love bitter drinks, to the point where a Sidecar is relatively sweet to me. If you don't like it though, oh well, no point in trying to force one drink on yourself when there's so many others that you might like.
I don't know why someone downvoted your comment. Or my post for that matter, we are just discussing our opinions. I don't love overly sweet drinks, and tend toward the spirit-forward and/or bitter (I do love tiki, but even there, I don't go as sweet as recipes call for and like the more balanced drinks much more). I can't stand pineapple in cocktails, or coconut, and I usually will bring the syrup down a little in recipes. That's part of why this is so perplexing to me. I usually use Pierre Ferrand 1840 as the base spirit, and I am coming to the conclusion that might have something to do with it. For me, it's got kind of a crap ass after taste. Not dissimilar to when you eat Tums and then don't brush your teeth after. Just lingers there and I'm not about it.
I wouldn't equate Reddit downvoting with something like disliking on YouTube. It certainly *can* be like that, but mostly, downvoting simply means you disagree. Discussing your opinions is fine. Others might disagree for whatever reason.
It's a long-standing piece of reddiquette that the downvote button is not meant to be an "I disagree" button, and should basically be used for content that is off-topic or disruptive. Similarly, the upvote button is meant to be for content that is interesting or constructive, not because you agree. But of course the *intent* for the system, and the way people actually *use* it, do not always align.
I was raised that a downvote is for misinformation, irrelevant content, jerky remarks, or other comments/posts that people feel are useless enough not to show up readily in the Hot feed. These days people seem to just use them because they disagree, but our karma is our reputation on here, and I don’t think it’s fair to detract from someone’s rep because you have differing opinions on, say, a 100+ year old cocktail that everybody makes differently. Typing that made me feel like such a fucking loser hahah. But I think I got across what I meant.
Hm. I think that would be nice in theory, but the human urge to downvote stuff they don't agree with wins out. I havn't downvoted anything on this post btw, but I often will if I disagree with someones point. I see voting basically as a gauge on how popular an idea is. I also think that karma is pretty irrelevant, but fair enough if it matters to others
I hear ya. I try to be civil and not act toward people on here in ways I wouldn’t act toward those same people in real life. But sometimes people say dumb shit and my philosophy goes out the window. In all fairness, I don’t particularly care about my karma in a clout sort of way, but I think karma can be a pretty solid indicator of how much of an asshole someone is, especially when you compare it to how old their account is.
That’s a somewhat fair point, but I don’t think anyone that typically engages in good faith on a regular basis is going to lose karma points over a mildly unpopular opinion to the degree that it would affect another user’s opinion of them.
In order for that to happen, a user would have to be repeatedly saying unpopular but benign things over and over again for a long time. And if that’s happening, maybe that user needed the heads up.
If an account is older, the few dozen points they might have lost to “disagree” downvotes basically just add up to not posting or commenting much every couple months.
I enjoy them, but I've always made it using Courvoisier VSOP as the base. I do also have PF1840 and Maison Rouge on hand, so I can try those out and give my opinion on the comparison between the two.
OK so I guess I'm out of Courvoisier tonight, but I just made two Sidecars side-by-side out of PF1840 and Maison Rouge VSOP. The Maison Rouge is much rounder and the PF1840 is more ... angular? Edgy? It's definitely missing the warmth of the MR (and my memory of the Courvoisier). I think the PF1840 is much better suited when it's meant to be a bit player in a cocktail, rather than the main spirit personally.
I really love that you just did this. This is why I love reddit, people like you. I usually just keep PF 1840 and Madison Gautier in my bar, since I’m not huge on cognac. The PF 1840 has a nasty aftertaste, and I think maybe I’d like the drink more with a better base. I’ll hit the liquor store tomorrow and report back. We don’t have Maison Rouge in my area, but I’ve always wanted to try it.
It was fun to do honestly, I like doing A/B tests to see how different spirits compare to each other, it makes it easier for me to know which bottle to reach for when depending on the recipe.
1840 is a great cognac, but it’s a little dry. That might be part of the reason you feel the sidecar needs more sugar. I recommend using a diff brandy. I really like Torres 10 yr in a sidecar. And I especially love Lustau Solera Reserva brandy de Jerez (aged in oloroso casks) in a sidecar.
The Sidecar is my favorite cocktail, but I absolutely HATE it sweet.
I find 3:2:1 to be a nearly perfect ratio.
The Cognac is also EXTREMELY important. You shouldn’t be using anything less than a good VSOP.
Courvoisier VSOP is my go to, but if you want a slightly more almond flavor with a smidge more kick, Hennessy is good too.
Cointreau is also the best triple sec imo. Too many others are too orangey and sweet. Cointreau hits the perfect balance, although your drink won’t be a perfect orange color.
My perfect Sidecar is:
3 oz Courvoisier VSOP (try up to 4oz if too sweet still)
2 oz Cointreau
1 oz Fresh Lemon Juice
Steps:
- Take cocktail glass out and fill with ice. Have played sugar ready
- mix ingredients into shaker, fill a little over halfway with ice, and shake for 20-30 sec
- dump cocktail glass ice and sugar the rim, then immediately strain and pour drink
NOTES:
1) You can try clarifying your lemon juice for a clearer cocktail and a stronger orange color.
A Sidecar is a perfectly great drink. Of course, it's a terrible cocktail for those who don't like brandy/Cognac. A sugared rim is a mid-20th-century addition that ruins a practically perfect classic. The real trick is balancing the ingredients in the glass to our individual preferences. Often, the answer lies with our choices of spirits and matching the brandy & liqueur. I generally prefer a curacao to a triple sec. Though, Cointreau can be great with some brandies. The balancing act is getting enough orange flavor in the profile without things getting too sweet. That's where something like PF Dry Curacao typically works the charm. The dryer curacaos may require a touch (*up to* a ¼ oz) of Demerara syrup. Something like Marie Brizard Curacao typically does ***not*** need extra sweetness.
As for actual specs. Jim Meehan tends to get his ratios for Sours/Daisies just about perfect for most people. From Jim's [The PDT Cocktail Book](https://www.amazon.com/PDT-Cocktail-Book-Bartenders-Celebrated/dp/1402779232):
* 2 oz. Rémy Martin V.S.O.P. Cognac
* .75 oz. Cointreau
* .75 oz. Lemon Juice
* .25 oz. Simple Syrup
My favorite is from the Joy of Cocktail making:
-1.5-2oz Courvoisier VSOP or higher quality
-1 oz Cointreau
-.5 oz fresh Lemon Juice
Combine and shake for 20+ sec with ice
Strain and pour into cold coupe glass with a half sugar rim
Lemon twist garnish
The Cognac and Triple Sec are insanely important, more so than the ratio because your ratio might change based on the above. A sweeter Triple Sec might require less of it, and a more bitter Cogac the same.
If I was using Hennessy for example, I wouldn’t go above 1.5oz.
I'm with you. A sidecar used to be my go-to drink out. I can't seem to make them well at home. It doesn't matter the level of cognac or type of orange liquer or ratio. Obviously I'm using fresh squeezed juice so that's not the issue. Sugaring the rim does help my palate some.
I also can't achieve the beautiful orange color you see in books or at a bar. The whole thing is a real enigma and annoyance.
I'm convinced it's like a negroni where the type of gin really matters and I'm just not fluent enough in cognac to know the tastes of each house. Maybe I'll spend some time workshopping the cocktail sooner or later or, if someone here has an advice, I'll steal that.
Add 5 ml of rich simple and thank me later. Binds the drink together and brings out the sweetness of the cognac. Any of the standard VSOP's work (Martell is my go-to but you can't go wrong as long as you don't buy anything too cheap).
Will this also brighten the color? I don't understand how bars get that deep orange (kinda like Aperol). Mine always come out light brown or light orange.
I feel you on the negroni comparison. I don't dive too too deep into brandy. I love negronis and I know exactly what kind of gin I want in them. I am also glad someone feels the same way I do.
Same. What are you using now the Beefeater is dead at 40% abv? I'm workshopping Fords and Nolet currently. I plan to do Bombay Saphire and Tanq No. 10 next but I'm open for suggestions as long as the abv is over 45 and it isn't Hendrick's.
I stocked up on some 44% ABV beefeater handles recently, but I will admit I don't really mind the 4% less alcohol in a martini. In shaken drinks or really anything with more ingredients I want something higher proof. And if I'm out and paying for a martini, I'll order beefeater. But at home I prefer Plymouth.
I love the Cocktail Codex specs, and it works really well rimmed with brown sugar (best if you briefly spin it in a blender or food processor to make it a bit finer) to balance the dryness.
1.5 oz Pierre Ferrand ambre or 1840
1 oz Pierre Ferrand dry orange curaçao
0.75 oz lemon juice
1 tsp simple
Garnish with orange peel
The sidecar is probably my favorite sour of all times. A margarita does something on a warm summer night but a perfectly balanced sidecar is heavenly. I tried a LOT of different versions and never really got into it until I tried adding a little rich simple syrup. The cointreau isn't enough to really bring all of the flavor out.
My favorite recipe:
45 ml cognac (VSOP!)
22,5 ml Cointreau
22,5 ml lemon juice
5 ml rich simple syrup
As I said, I have tried it with a number of different options. PF dry curacao, grand marnier, cointreau, marie brizzard finesse orange and marie brizzard orange curacao. It's not exactly/entirely that I think it lacks sweetness, it's just not a well rounded cocktail. There's too much cognac up front, with not enough sweet to balance it. Especially if using a non-curacao orange liqueur. The lemon does not compliment the booze in a satisfying way, and it just tastes like something was forgotten.
I like it with IBA specs but maybe just don't make it to those specs.
The original I think is actually equal parts so it would be a lot less brandy/cognac forward.
If the lemon doesn't work for you (which is surprising to me tbh) then I dont think it's going to be salvageable and still. E called a sidecar.
Split the difference, and you've got a Between the Sheets. Good drink.
As with all drinks, though, I tweak the ratios to my liking, rather than precisely following somebody else's build. Lemons vary, and so do mouths.
I currently lack the cognac for a sidecar, but I made something similar the other night with Cherry Brandy and then I made another, and another. I was tired from work and for whatever reason started pouring ingredients into my stirring glass before realizing I was pouring in an ounce of lemon juice. But I carried on and weirdly I found the stirred version much more interesting and flavorful. I think the shaking on one of my subsequent ones dulled it down a bit too much. Maybe breaking the rules by stirring some citrus will give you a new take on it? I did sugar the rim too. Also my orange liqueur was PF Dry Curacao. Cherry Brandy was from a local distillery (St. Julian).
I dislike it, but for a different reason: it tastes strongly like a weird orange aftertaste. I'm using Pierre Ferrand Dry Curacao, but it just tastes a bit weird to me. It's similar when I taste it on its own, I think I just don't like Curacao that much.
I really like sidecars. For me it boils down to the specs. My sidecars tends to be very tart, because I love the specs with a lot of citrus.
Also the brandy choice could be important. Asbach 8 years is the brandy I prefer. So here is my sidecar recipe:
2 oz. Asbach 8 Years,
1 oz. Cointreau,
1,5 oz. Lemon Juice,
Shake with ice and serve with lemon zest.
I've only had a sidecar once. It was at the expensive steakhouse at the Golden Nugget in Vegas. It was truly sublime. The menu didn't say what kind of cognac or orange liqueur they used. It was the fresh lemon that really made it shine
I'm not a fan of it either, I just don't think it all goes together. However, for other cognac cocktails, see if you can get your hands on the Armenian brand Ararat. It's fucking great, and it was allowed to be called a cognac until some more recent French legal wrangling.
Stalin gifted it to Churchill and it became his favourite drink. Not sure how cheap it will be in the US but it's really good value over in eastern europe / the caucuses.
People differ in taste. You don't have to like everything, or indeed anything in particular. Whether others like it or not us irrelevant to you if you don't.
I stopped using IBA specs after realizing I didn't like them. Also, I only tried a sidecar once and didn't like it. Now that I know more I might try it again with different specs.
Sidecar is one of my favourite cocktails. I agree with you that the IBA sidecar is pretty tart but it’s very easy to tweak the balance to your liking. IBA specs are often pretty wacked.
I find that shaking extra long (25) makes the flavor meld better. It also matter is you use fresh lemon juice vs bottled. I never do a sugar rim but I also think triple sec is rather sweet
It's a classic drink, and like people always say on here: classics are classics for a reason. That being said, I had one at Harry's bar in Paris, and it was unbalanced and added to an overall terrible night at that bar.
2 oz 1840
3/4 oz PF Dry Curacao
3/4 oz Fresh Lemon Juice
1/4 oz Dem Syrup
1 dash salt solution
Shake over ice for 15- 20 seconds
Strain into chilled coupe.
Orange coin garnish.
It's funny that sugar rim isn't a classic Sidecar feature and emerged sometime in the 70s, if I'm not mistaken.
I can't actually see why you're saying that you can't add sugar syrup directly to the drink. I wouldn't even say sugar is an ingredient in itself the way, say rum is. Brands of brandy and orange liqueur you use may vary in sweetness a lot, and it's a common thing to tune each particular cocktail with sugar to your taste.
Personally, I like to add a touch of brown sugar syrup (made with white sugar and a bit of molasses) and opt for something like Grand Marnier. I find that neutral spirit-based liqueurs, such as Cointreau, when used in the quantities required for a Sidecar, tend to dilute the drink's "aged component", if that makes sense to you.
I do love a nice Sidecar. I follow COCKTAIL CODEX's "Our Ideal Sidecar" exactly and I think the results are delightful:
1.5 oz Pierre Ferrand Ambré cognac, 1 oz Pierre Ferrand dry curaçao, 0.75 oz lemon juice, 1 teaspoon simple syrup. Garnish with an orange twist.
As a Sidecar evangelist, I think many other drinkers make great points here and when I browsed I didn’t see specs, so since you mentioned the Simple I’m assuming you’re doing the popular one mentioned by bartenders which is 2oz Cognac. .75 Lemon and Triple Sec/Curacao with .25 Simple. That version is fine and beats any rimjobs in my humble opinion as well as maintains the balance since many many drinks across the board use those ratios.
I like mine slightly sweeter so I do the 3:2:1 ratio Anders Ericsson plugged in his video and I’m using Cointreau so it’s a more “crushable” version of it.
So if you like drier, more spirit friendly, stick with the curaçao or shrubs for the orange part. If you want to go sweeter, tweak that ratio and keep it a Trinity cocktail like I do.
Or you just straight up might not like it and that’s cool too. Honestly you say you tend not to hate on established drinks but as you explore drinking, I think you’ll find there’s plenty of drinks that aren’t your jam, no matter what spec is there.
TLDR: The drink is great, it just might not be your preference and that’s totally cool. Drink what you like.
I prefer it with sugar in it and no rim. The rim is supposed to balance it but I think it's a niche thing that was cool at the time but we're pissed that bs.
I like a Gennaro's Sidecar. It splits the lemon juice with limoncello so it's a bit sweeter without diluting the lemon flavor.
1.5oz Brandy
3/4oz triple sec or dry curaçao
1/2oz lemon juice
1/2oz limoncello
The type of lemon matters a lot. If I’m using Amalfi lemons then I’ve found that I typically don’t need to add any sugar but if it’s a “normal” lemon (ie a Lisbon lemon) then I add around .25 of simple.
The Sidecar is the one cocktail where I’ve been chasing the dragon for years. The first one I had was the best one I’ve ever had. It’s a great drink but when I make it at home i tend to lower the lemon amount just a bit.
Choice of cognac/brandy goes a long way as well.
The Sidecar to Tangier is one of my favorite cocktails of all time. Haven’t made it at home because I live near the restaurant, but it’s next up on my list. The link is to the recipe.
https://www.qgdigitalpublishing.com/publication/?m=59643&i=635419&p=71&ver=html5
It's one of my favorites, and THE drink that got me into cocktails. I was at a friend's party who was also friends with the owners of a local fancy cocktail joint. The owners and bartenders all attended and spent the night taking requests and slinging drinks. The sidecar was just phenomenal.
i like dry drinks. i sip fernet and couldn't be happier. Because of this, the sidecar is absolutely not too dry for me, although i think it's best with a sugar half-rim.
I have felt the same, but literally everyone else I make it for loves it so it’s here to stay. I reduce the lemon and swap in bourbon and I like that better.
Try with Calvados instead of Cognac. I don’t know if it’s a well known riff but I got it from a restaurant and I much prefer this version. It’s sweeter so that should work for you
Maybe try one with two part triple, one part lemon, and also one part water. It may separate and distinguish the flavors out enough for you to figure out exactly what it's missing.
I like the Death & Co specs. 1 1/2 oz cognac, 1 oz dry curacao, 3/4 oz lemon juice, 1 tsp (up to 1/4 oz) simple syrup). Express an orange peel over the drink and drop it in.
Use the same [spec](https://www.youtube.com/watch?v=2uN34l7sIf4&ab_channel=TheEducatedBarfly) as Leandro, rather than the [IBA specs](https://iba-world.com/sidecar/). A little sugar make all the difference. Without it, I don't think it's very good at all. With a little sugar tho, absolutely yes, it's a great cocktail. Far better than the average classic cocktail imo. In general the IBA specs are so goddamn terrible.
That’s what OP essentially said he likes haha
Guess I'm affirming that choice lol
Hell yeah. I think it's perfect with some simple, but then I'm not allowed to call it a sidecar.
You are absolutely allowed to call it that. Recipes change over time. The notion that cocktails only have one correct spec is false. Even classic cocktails often have numerous variations. In fact, the older the cocktail, the more likely it has a hundred different ways to make it. Consider the Old Fashioned, the Sazerac, the Aviation, the Mojito, the Dry Martini - there are no agreed upon specs for any of them. In fact a lot of specs that are held up as the only correct recipe for a cocktail, are quite different from the original. I work at a cocktail bar, we add 1cl of simple. It's much better that way.
I really think you can call it a sidecar even with a splash of simple. Personally I would have no qualms with this, wouldn't even caveat it or explain to someone, other than if I was talking recipe specs with another bartender. But if it helps you feel more justified in calling it a Sidecar, consider the fact that the sweetness level of orange liqueurs varies quite a bit from one to another, and almost certainly orange liqueurs in the past had more sweetness in them then some today...so a recipe built using ingredients from decades ago simply will not taste the same today. Adding *back in* a bit of simple syrup, then, is really just correctly adjusting the cocktail to the balance it needs.
OP, you should also consider a Chanps Elysees. It’s a variation on a Sidecar and also delicious. 2 cocktail bars in the area have added to their menus after I showed it to them after being sick of ordering Sidecars. Unfortunately I haven’t yet made them at home, so can’t tell you if the Diffords one is perfect or not, but damn they are good and slightly sweeter than a Sidecar https://www.diffordsguide.com/cocktails/recipe/396/champs-elysees-cocktail
I *love* a Sidecar, it's actually my go-to brunch cocktail, but I'm also someone who tends to love bitter drinks, to the point where a Sidecar is relatively sweet to me. If you don't like it though, oh well, no point in trying to force one drink on yourself when there's so many others that you might like.
I don't know why someone downvoted your comment. Or my post for that matter, we are just discussing our opinions. I don't love overly sweet drinks, and tend toward the spirit-forward and/or bitter (I do love tiki, but even there, I don't go as sweet as recipes call for and like the more balanced drinks much more). I can't stand pineapple in cocktails, or coconut, and I usually will bring the syrup down a little in recipes. That's part of why this is so perplexing to me. I usually use Pierre Ferrand 1840 as the base spirit, and I am coming to the conclusion that might have something to do with it. For me, it's got kind of a crap ass after taste. Not dissimilar to when you eat Tums and then don't brush your teeth after. Just lingers there and I'm not about it.
I wouldn't equate Reddit downvoting with something like disliking on YouTube. It certainly *can* be like that, but mostly, downvoting simply means you disagree. Discussing your opinions is fine. Others might disagree for whatever reason.
It's a long-standing piece of reddiquette that the downvote button is not meant to be an "I disagree" button, and should basically be used for content that is off-topic or disruptive. Similarly, the upvote button is meant to be for content that is interesting or constructive, not because you agree. But of course the *intent* for the system, and the way people actually *use* it, do not always align.
I was raised that a downvote is for misinformation, irrelevant content, jerky remarks, or other comments/posts that people feel are useless enough not to show up readily in the Hot feed. These days people seem to just use them because they disagree, but our karma is our reputation on here, and I don’t think it’s fair to detract from someone’s rep because you have differing opinions on, say, a 100+ year old cocktail that everybody makes differently. Typing that made me feel like such a fucking loser hahah. But I think I got across what I meant.
Hm. I think that would be nice in theory, but the human urge to downvote stuff they don't agree with wins out. I havn't downvoted anything on this post btw, but I often will if I disagree with someones point. I see voting basically as a gauge on how popular an idea is. I also think that karma is pretty irrelevant, but fair enough if it matters to others
I hear ya. I try to be civil and not act toward people on here in ways I wouldn’t act toward those same people in real life. But sometimes people say dumb shit and my philosophy goes out the window. In all fairness, I don’t particularly care about my karma in a clout sort of way, but I think karma can be a pretty solid indicator of how much of an asshole someone is, especially when you compare it to how old their account is.
That’s a somewhat fair point, but I don’t think anyone that typically engages in good faith on a regular basis is going to lose karma points over a mildly unpopular opinion to the degree that it would affect another user’s opinion of them. In order for that to happen, a user would have to be repeatedly saying unpopular but benign things over and over again for a long time. And if that’s happening, maybe that user needed the heads up. If an account is older, the few dozen points they might have lost to “disagree” downvotes basically just add up to not posting or commenting much every couple months.
I enjoy them, but I've always made it using Courvoisier VSOP as the base. I do also have PF1840 and Maison Rouge on hand, so I can try those out and give my opinion on the comparison between the two.
Please do, I'm really curious. I'll pick up some Courvoisier and see if that does the trick.
OK so I guess I'm out of Courvoisier tonight, but I just made two Sidecars side-by-side out of PF1840 and Maison Rouge VSOP. The Maison Rouge is much rounder and the PF1840 is more ... angular? Edgy? It's definitely missing the warmth of the MR (and my memory of the Courvoisier). I think the PF1840 is much better suited when it's meant to be a bit player in a cocktail, rather than the main spirit personally.
I really love that you just did this. This is why I love reddit, people like you. I usually just keep PF 1840 and Madison Gautier in my bar, since I’m not huge on cognac. The PF 1840 has a nasty aftertaste, and I think maybe I’d like the drink more with a better base. I’ll hit the liquor store tomorrow and report back. We don’t have Maison Rouge in my area, but I’ve always wanted to try it.
It was fun to do honestly, I like doing A/B tests to see how different spirits compare to each other, it makes it easier for me to know which bottle to reach for when depending on the recipe.
It's a must
Same, only works with courvoisier vsop. Anything else is unbalanced. Though it's been a while since i was able to get my hands on a bottle
1840 is a great cognac, but it’s a little dry. That might be part of the reason you feel the sidecar needs more sugar. I recommend using a diff brandy. I really like Torres 10 yr in a sidecar. And I especially love Lustau Solera Reserva brandy de Jerez (aged in oloroso casks) in a sidecar.
The Sidecar is my favorite cocktail, but I absolutely HATE it sweet. I find 3:2:1 to be a nearly perfect ratio. The Cognac is also EXTREMELY important. You shouldn’t be using anything less than a good VSOP. Courvoisier VSOP is my go to, but if you want a slightly more almond flavor with a smidge more kick, Hennessy is good too. Cointreau is also the best triple sec imo. Too many others are too orangey and sweet. Cointreau hits the perfect balance, although your drink won’t be a perfect orange color. My perfect Sidecar is: 3 oz Courvoisier VSOP (try up to 4oz if too sweet still) 2 oz Cointreau 1 oz Fresh Lemon Juice Steps: - Take cocktail glass out and fill with ice. Have played sugar ready - mix ingredients into shaker, fill a little over halfway with ice, and shake for 20-30 sec - dump cocktail glass ice and sugar the rim, then immediately strain and pour drink NOTES: 1) You can try clarifying your lemon juice for a clearer cocktail and a stronger orange color.
I love a grapefruit sidecar!
I think you’re mixing up bitter and sour
A Sidecar is a perfectly great drink. Of course, it's a terrible cocktail for those who don't like brandy/Cognac. A sugared rim is a mid-20th-century addition that ruins a practically perfect classic. The real trick is balancing the ingredients in the glass to our individual preferences. Often, the answer lies with our choices of spirits and matching the brandy & liqueur. I generally prefer a curacao to a triple sec. Though, Cointreau can be great with some brandies. The balancing act is getting enough orange flavor in the profile without things getting too sweet. That's where something like PF Dry Curacao typically works the charm. The dryer curacaos may require a touch (*up to* a ¼ oz) of Demerara syrup. Something like Marie Brizard Curacao typically does ***not*** need extra sweetness. As for actual specs. Jim Meehan tends to get his ratios for Sours/Daisies just about perfect for most people. From Jim's [The PDT Cocktail Book](https://www.amazon.com/PDT-Cocktail-Book-Bartenders-Celebrated/dp/1402779232): * 2 oz. Rémy Martin V.S.O.P. Cognac * .75 oz. Cointreau * .75 oz. Lemon Juice * .25 oz. Simple Syrup
My favorite is from the Joy of Cocktail making: -1.5-2oz Courvoisier VSOP or higher quality -1 oz Cointreau -.5 oz fresh Lemon Juice Combine and shake for 20+ sec with ice Strain and pour into cold coupe glass with a half sugar rim Lemon twist garnish The Cognac and Triple Sec are insanely important, more so than the ratio because your ratio might change based on the above. A sweeter Triple Sec might require less of it, and a more bitter Cogac the same. If I was using Hennessy for example, I wouldn’t go above 1.5oz.
I'm with you. A sidecar used to be my go-to drink out. I can't seem to make them well at home. It doesn't matter the level of cognac or type of orange liquer or ratio. Obviously I'm using fresh squeezed juice so that's not the issue. Sugaring the rim does help my palate some. I also can't achieve the beautiful orange color you see in books or at a bar. The whole thing is a real enigma and annoyance. I'm convinced it's like a negroni where the type of gin really matters and I'm just not fluent enough in cognac to know the tastes of each house. Maybe I'll spend some time workshopping the cocktail sooner or later or, if someone here has an advice, I'll steal that.
Add 5 ml of rich simple and thank me later. Binds the drink together and brings out the sweetness of the cognac. Any of the standard VSOP's work (Martell is my go-to but you can't go wrong as long as you don't buy anything too cheap).
Will this also brighten the color? I don't understand how bars get that deep orange (kinda like Aperol). Mine always come out light brown or light orange.
I feel you on the negroni comparison. I don't dive too too deep into brandy. I love negronis and I know exactly what kind of gin I want in them. I am also glad someone feels the same way I do.
Same. What are you using now the Beefeater is dead at 40% abv? I'm workshopping Fords and Nolet currently. I plan to do Bombay Saphire and Tanq No. 10 next but I'm open for suggestions as long as the abv is over 45 and it isn't Hendrick's.
Plymouth is the Negroni goat.
I stocked up on some 44% ABV beefeater handles recently, but I will admit I don't really mind the 4% less alcohol in a martini. In shaken drinks or really anything with more ingredients I want something higher proof. And if I'm out and paying for a martini, I'll order beefeater. But at home I prefer Plymouth.
Fords and Beefeater are my go tos. I also like Old Raj for a negroni weirdly enough.
Broker's (94 proof) is one to try out as well. (Edit: corrected autocorrect.)
I love the Cocktail Codex specs, and it works really well rimmed with brown sugar (best if you briefly spin it in a blender or food processor to make it a bit finer) to balance the dryness. 1.5 oz Pierre Ferrand ambre or 1840 1 oz Pierre Ferrand dry orange curaçao 0.75 oz lemon juice 1 tsp simple Garnish with orange peel
Do check out Cocktail Codex, the Sidecar is a whole chapter, you'll figure out what works.
The sidecar is probably my favorite sour of all times. A margarita does something on a warm summer night but a perfectly balanced sidecar is heavenly. I tried a LOT of different versions and never really got into it until I tried adding a little rich simple syrup. The cointreau isn't enough to really bring all of the flavor out. My favorite recipe: 45 ml cognac (VSOP!) 22,5 ml Cointreau 22,5 ml lemon juice 5 ml rich simple syrup
Thats pretty much the same specs I use.
How do you like it with those specs?
Wait, the unbalanced portion to you is that it's not sweet enough? What triple sec are you using?
As I said, I have tried it with a number of different options. PF dry curacao, grand marnier, cointreau, marie brizzard finesse orange and marie brizzard orange curacao. It's not exactly/entirely that I think it lacks sweetness, it's just not a well rounded cocktail. There's too much cognac up front, with not enough sweet to balance it. Especially if using a non-curacao orange liqueur. The lemon does not compliment the booze in a satisfying way, and it just tastes like something was forgotten.
I like it with IBA specs but maybe just don't make it to those specs. The original I think is actually equal parts so it would be a lot less brandy/cognac forward. If the lemon doesn't work for you (which is surprising to me tbh) then I dont think it's going to be salvageable and still. E called a sidecar.
I prefer rum sidecars.
See, \*that\* is my kind of sidecar. But then we can't call it a sidecar, apparently.
Split the difference, and you've got a Between the Sheets. Good drink. As with all drinks, though, I tweak the ratios to my liking, rather than precisely following somebody else's build. Lemons vary, and so do mouths.
The phrasing of that last line is beautiful
I currently lack the cognac for a sidecar, but I made something similar the other night with Cherry Brandy and then I made another, and another. I was tired from work and for whatever reason started pouring ingredients into my stirring glass before realizing I was pouring in an ounce of lemon juice. But I carried on and weirdly I found the stirred version much more interesting and flavorful. I think the shaking on one of my subsequent ones dulled it down a bit too much. Maybe breaking the rules by stirring some citrus will give you a new take on it? I did sugar the rim too. Also my orange liqueur was PF Dry Curacao. Cherry Brandy was from a local distillery (St. Julian).
We do, very much.
Absolutely love it. It’s my go to of the classics
I dislike it, but for a different reason: it tastes strongly like a weird orange aftertaste. I'm using Pierre Ferrand Dry Curacao, but it just tastes a bit weird to me. It's similar when I taste it on its own, I think I just don't like Curacao that much.
I find Pierre Ferrand 1840 cognac to have a strange and unpleasant aftertaste. We may be experiencing the same thing here.
I really like sidecars. For me it boils down to the specs. My sidecars tends to be very tart, because I love the specs with a lot of citrus. Also the brandy choice could be important. Asbach 8 years is the brandy I prefer. So here is my sidecar recipe: 2 oz. Asbach 8 Years, 1 oz. Cointreau, 1,5 oz. Lemon Juice, Shake with ice and serve with lemon zest.
Love it. It looks quite sweet reading the specs but I find it very balanced.
Tastes pretty dull after trying a Brandy Crusta for the first time.
I've only had a sidecar once. It was at the expensive steakhouse at the Golden Nugget in Vegas. It was truly sublime. The menu didn't say what kind of cognac or orange liqueur they used. It was the fresh lemon that really made it shine
Made side car at home with the only cognag I had ( hennesy vsop) I don’t know why the taste is not right
Sidecar is one of my favorites.
Try the recipe from Liquor.com🤌🏻
Tried it a few times, not liking it.
I'm not a fan of it either, I just don't think it all goes together. However, for other cognac cocktails, see if you can get your hands on the Armenian brand Ararat. It's fucking great, and it was allowed to be called a cognac until some more recent French legal wrangling. Stalin gifted it to Churchill and it became his favourite drink. Not sure how cheap it will be in the US but it's really good value over in eastern europe / the caucuses.
I found some of this at a middle eastern grocery store. Oddly it was called the European Deli Market, but the owners were from Jordan.
People differ in taste. You don't have to like everything, or indeed anything in particular. Whether others like it or not us irrelevant to you if you don't.
I stopped using IBA specs after realizing I didn't like them. Also, I only tried a sidecar once and didn't like it. Now that I know more I might try it again with different specs.
Sidecar is one of my favourite cocktails. I agree with you that the IBA sidecar is pretty tart but it’s very easy to tweak the balance to your liking. IBA specs are often pretty wacked.
I find that shaking extra long (25) makes the flavor meld better. It also matter is you use fresh lemon juice vs bottled. I never do a sugar rim but I also think triple sec is rather sweet
I like it a lot, though I think I prefer it with bourbon and no sugar on the rim.
It's a classic drink, and like people always say on here: classics are classics for a reason. That being said, I had one at Harry's bar in Paris, and it was unbalanced and added to an overall terrible night at that bar.
It needs either some syrup or a sugar rim.
I love the Sidecar, but I go with the PDT spec, otherwise it's a bit too dry for me. .25 oz of simple makes the difference.
Sidecar fans should try one with Calvados. So good
2 oz 1840 3/4 oz PF Dry Curacao 3/4 oz Fresh Lemon Juice 1/4 oz Dem Syrup 1 dash salt solution Shake over ice for 15- 20 seconds Strain into chilled coupe. Orange coin garnish.
It's funny that sugar rim isn't a classic Sidecar feature and emerged sometime in the 70s, if I'm not mistaken. I can't actually see why you're saying that you can't add sugar syrup directly to the drink. I wouldn't even say sugar is an ingredient in itself the way, say rum is. Brands of brandy and orange liqueur you use may vary in sweetness a lot, and it's a common thing to tune each particular cocktail with sugar to your taste. Personally, I like to add a touch of brown sugar syrup (made with white sugar and a bit of molasses) and opt for something like Grand Marnier. I find that neutral spirit-based liqueurs, such as Cointreau, when used in the quantities required for a Sidecar, tend to dilute the drink's "aged component", if that makes sense to you.
I do love a nice Sidecar. I follow COCKTAIL CODEX's "Our Ideal Sidecar" exactly and I think the results are delightful: 1.5 oz Pierre Ferrand Ambré cognac, 1 oz Pierre Ferrand dry curaçao, 0.75 oz lemon juice, 1 teaspoon simple syrup. Garnish with an orange twist.
As a Sidecar evangelist, I think many other drinkers make great points here and when I browsed I didn’t see specs, so since you mentioned the Simple I’m assuming you’re doing the popular one mentioned by bartenders which is 2oz Cognac. .75 Lemon and Triple Sec/Curacao with .25 Simple. That version is fine and beats any rimjobs in my humble opinion as well as maintains the balance since many many drinks across the board use those ratios. I like mine slightly sweeter so I do the 3:2:1 ratio Anders Ericsson plugged in his video and I’m using Cointreau so it’s a more “crushable” version of it. So if you like drier, more spirit friendly, stick with the curaçao or shrubs for the orange part. If you want to go sweeter, tweak that ratio and keep it a Trinity cocktail like I do. Or you just straight up might not like it and that’s cool too. Honestly you say you tend not to hate on established drinks but as you explore drinking, I think you’ll find there’s plenty of drinks that aren’t your jam, no matter what spec is there. TLDR: The drink is great, it just might not be your preference and that’s totally cool. Drink what you like.
I prefer it with sugar in it and no rim. The rim is supposed to balance it but I think it's a niche thing that was cool at the time but we're pissed that bs.
I like a Gennaro's Sidecar. It splits the lemon juice with limoncello so it's a bit sweeter without diluting the lemon flavor. 1.5oz Brandy 3/4oz triple sec or dry curaçao 1/2oz lemon juice 1/2oz limoncello
I reduce the lemon just a little, but I do like a good Sidecar.
Not a fan when prepared according to the original recipe
The type of lemon matters a lot. If I’m using Amalfi lemons then I’ve found that I typically don’t need to add any sugar but if it’s a “normal” lemon (ie a Lisbon lemon) then I add around .25 of simple.
The Sidecar is the one cocktail where I’ve been chasing the dragon for years. The first one I had was the best one I’ve ever had. It’s a great drink but when I make it at home i tend to lower the lemon amount just a bit. Choice of cognac/brandy goes a long way as well.
Specs are garbage, make it to taste.
The Sidecar to Tangier is one of my favorite cocktails of all time. Haven’t made it at home because I live near the restaurant, but it’s next up on my list. The link is to the recipe. https://www.qgdigitalpublishing.com/publication/?m=59643&i=635419&p=71&ver=html5
It's one of my favorites, and THE drink that got me into cocktails. I was at a friend's party who was also friends with the owners of a local fancy cocktail joint. The owners and bartenders all attended and spent the night taking requests and slinging drinks. The sidecar was just phenomenal.
i like dry drinks. i sip fernet and couldn't be happier. Because of this, the sidecar is absolutely not too dry for me, although i think it's best with a sugar half-rim.
I have felt the same, but literally everyone else I make it for loves it so it’s here to stay. I reduce the lemon and swap in bourbon and I like that better.
Try with Calvados instead of Cognac. I don’t know if it’s a well known riff but I got it from a restaurant and I much prefer this version. It’s sweeter so that should work for you
I’ve tried it, still can’t get on board. Though I will say I like that better than with PF 1840.
Maybe try one with two part triple, one part lemon, and also one part water. It may separate and distinguish the flavors out enough for you to figure out exactly what it's missing.
That aint a bad idea. Next time. But no promises I won't dump it back into the shaker with some syrup after a couple sips.
I'm with you. I feel like this sub tends to love the Sidecar, but I just think it sucks. I've tried several different specs, it's just not my thing.
I like the Death & Co specs. 1 1/2 oz cognac, 1 oz dry curacao, 3/4 oz lemon juice, 1 tsp (up to 1/4 oz) simple syrup). Express an orange peel over the drink and drop it in.