The Sidecar is probably the most well-known brandy/cognac cocktail. It dates back to the 1920's (probably 1922) thus making it one of the most notable drinks to come about during American Prohibition. There isn't any conclusive evidence at where it was created or by whom - Pat MacGarry of the Buck's Club, Harry MacElhone of Harry's New York Bar in Paris, and Frank Meier of the Ritz Hotel in Paris, have all made claims to this drink.
- 2 ounces cognac
- 1 ounce Cointreau
- 1/2 ounce lemon juice
Shake with ice and strain into a cocktail glass.
Optional: Add a sugared rim to half of the cocktail glass ahead of time
The sugared rim has become almost a signature of this drink, but that isn't how it was originally served. None of the recipes from the 1920's indicate any special garnish or treatment to the glass. It is believed that at some time the similarity between the Sidecar and the Crusta category was noticed, and some creative bartender decided to apply the Crusta's sugared rim to the Sidecar.