Sidecar

For David A. Embury, the sidecar is one of his six key cocktails. Reason enough to take a closer look at it.

55 ml Park XO Cognac
20 ml lemon juice
20 ml Combier Triple Sec
5 ml sugar syrup (2:1)

Preparation: Stirred.

The history of origins

What can be said about the origin of the sidecar? We first found the recipe in print in 1922, in Robert Vermeire’s “Cocktails“, ^[2] followed by Harry McElhone’s ““Harry” of Ciro’s ABC of Mixing Cocktails” in 1923. ^[1]

Supposedly, the sidecar was already present in Harry McElhone’s “ABC of Mixing Cocktails” published in 1919. ^[29] However, we do not have this edition, so we cannot verify this. If anyone has access, we would be very happy to receive confirmation and the exact wording therein.

Robert Vermeire informs us that the Sidecar is very popular in France and that it was introduced in London by Mr MacGarry, the famous bar-tender of Buck’s Club: „This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck’s Club.“. ^[2] Harry McElhone confirms this, as he credits MacGarry at London’s Buck’s Club: „Recipe by MacGarry, the popular bar-tender at Buck’s Club, London“. He also repeats this in his later books. ^{[3] [4] [5] [6]}

Buck’s Club is a gentlemen’s club, at 18 Clifford Street in London. It was founded in June 1919, and there was an American Bar in it. From 1919 to 1941, the bartender Malachy McGarry, also known as Pat McGarry, worked there. ^[14]

Later, Harry McElhone claimed the Sidecar as his invention, ^{[17] [23]} but this is obviously wrong. Malachi ›Pat‹ Mcgarry is also often credited as the inventor, ^{[17] [31-643]} but this is also a misconception. It is probably connected with the fact that not only in Harry McElhone, but in many subsequent books, it is stated that the recipe is Pat McGarry’s recipe. But all that is meant here is that it is his version of the sidecar. Perhaps those who hold this opinion did not know Robert Vermeire’s book, or misinterpreted it. ^[23] But Robert Vermeire is unequivocal. The sidecar was very popular in France before Patt McGarry was the first to make it known to London society. That is the meaning of the word “introduced”. It does not mean that he invented it. ^{[18] [19] [20]}

According to Robert Vermeire, the sidecar was very popular in France around 1922. So we can assume that it was probably thought up quite some time before that, and that this probably happened in France. But the time span does not seem to be that long. In 1930, Charlie Roe and Jim Schwenck inform us that „This cocktail, to our knowledge, is only eight or ten years old (according to Bob in Harry’s New York Bar) but it has done more to boost Paris to Americans than any other drink.” ^[7] Thus it must have been created between 1920 and 1922.

Albert Stevens Crockett reports in 1935: „So far as I have been able to ascertain, Europe, during the Dark Interim produced just one new cocktail that Americans took to and adopted. Americans who make their homes abroad and so have been able to watch the March of Invention over there, trace its origin to the Ritz Bar, in Paris.” ^[8]

This statement detailed Lucius Beebe in 1946: „The Sidecar was, to the best of the knowledge and belief of the author, invented by Frank, steward and senior barkeep of the celebrated Paris Ritz Bar during the golden age of the early twenties. In an era when Joe Zelli’s, Harry’s New York Bar and the men’s bar on the Cambon side of the Ritz were probably the three best known tippling Taj Mahals in the world and when every Atlantic liner set down hundreds of solvent and thirsty Yanks full of devaluated francs, Frank of the Ritz Bar was a sort of universally recognized king of saloonkeepers … The Sidecar was invented by Frank, so far as fallible human memory can determine, about 1923 as a sort of companion piece to the Stinger only with even more expensive ingredients. It was always built by Frank for favored customers with the Ritz’s own bottling of a Vintage 1865 Cognac and set one back, in this redaction, the then equivalent of five American dollars.“. ^[9]

So was the Sidecar conceived by Frank Meier at the Ritz? These lines speak for it, and it would also fit in chronologically. Frank Meier worked at the Ritz from 1921, ^[21] and the Sidecar was probably created between 1920 and 1922. But we don’t really want to believe this story, because there are justified doubts about Frank Meier’s authorship. He published his book “The Artistry of Mixing Drinks” in 1936. In it, he labelled all the drinks he invented as such. The Sidecar is listed in the book, but Fank Meier does not claim it as his invention. If he were the inventor, he would certainly have announced it, especially since the Sidecar was so popular. Only two conclusions can be drawn: Either the marking was forgotten in the book, or Albert Stevens Crockett and Lucius Beebe are wrong. We tend to the latter.

But then, from whom did the sidecar originate? In 1938, Stanley Clisby Arthur reported: „Legend has it that this cocktail was created by accident. An innkeeper of France, confused and excited by news of damage to his side car, combined separate orders of cognac brandy, Cointreau, and lemon juice into a single drink. The mischance proved a bonanza, for the happy mixture found instant favor. Growing in popularity through the years. Side Car has now become the smart drink of two continents.” ^[10] Well, that’s a legend, and nice to tell, but it probably didn’t happen that way.

Konkreter wird hingegen David A. Embury im Jahr 1948. Ihm zufolge sei der Sidecar von einem seiner Freunde in einer Bar in Paris während des Ersten Weltkrieges erfunden worden. Er sei nach dem Seitenwagen des Motorrades benannt worden, mit dem der „gute Hauptmann“ normalerweise zu und von einem kleinen Bistro gefahren worden sei. In diesem Bistro sei das Getränk geboren und getauft worden. Ursprünglich enthielt es etwa sechs oder sieben Zutaten anstelle der drei, die praktisch in allen Rezepten angegeben seien: „It was invented by a friend of mine at a bar in Paris during World War I and was named after the motorcycle sidecar in which the good captain customarily was driven to and from the little bistro where the drink was born and christened. As originally concocted it contained some six or seven ingredients in place of the three now set forth in practically all recipe books.“ ^[12]

Many here say that the bar could only have been Harry’s New York Bar, and his friend Harry McElhone. Can this be true? The bar was opened in 1911 by Tod Sloane. Harry started working at Ciro’s Club in London after the First World War, and accordingly published his book Harry of Ciro’s ABC of Mixing Cocktails in 1921. ^[13] We can therefore assume that he moved to Paris in 1921 at the earliest. David A. Embury, however, says that the sidecar was invented during the First World War. Harry McElhone is therefore clearly ruled out as the author, as he himself states in his first books. However, we are convinced that it cannot be Harry McElhone for another reason. One only has to read the text carefully: The sidecar was invented by a good friend and was named after the sidecar in which the captain was usually driven. Who is this ominous captain? Surely it can only be the good friend. Otherwise it would have to say “a captain” and not “the captain”. Friend and captain must be identical, otherwise the text makes no sense.

But did this captain invent the sidecar described here in an unknown bar? One has to listen up, because David A. Embury writes that the captain’s invention would have consisted of six to seven ingredients. It is therefore clearly something other than a mixture of cognac, lemon juice and triple sec. We believe that both drinks were given the same name by chance, just as different variants of the Aviation Cocktail were created. Thus, a Sidecar was invented in an unknown bar during the First World War, but not the version we understand by it today.

The bar may have been Harry’s New York Bar, because if the captain was an American and had an appetite for American drinks, it is not unlikely that he would have stopped there. Perhaps he came to Paris at the end of 1918 as part of the Allied War Coalition conference to discuss armistice terms with Germany. ^[22] We will never know.

1934 Markus Bredenbek writes: „The origin of the Side-Car Cocktail’s name is shrouded in the same obscurity veiling most of the cocktail names. I have heard it explained as originating during the start of the motorcycle era when the first side-car was attached for a second passenger; it has been explained also as a sort of stirrup cup drink, but instead of being a stirrup cup, it was served to an automobilist beside his car just before starting a trip; another version is that it was named as a side drink before indulging in wine.“ ^[11]

Moreover, some doubt that the term sidecar really refers to a motorbike sidecar. Dale DeGroff, for example, says that in the bartending world it is understood to mean something quite specific: if you misjudge quantities and there is still liquid left in the shaker after straining, and you tip this residue into a small glass, then this glass is called a “sidecar”. ^[23] He may be right about that, but unfortunately he does not specify since when this meaning has existed at all. We could not find any reference to it in historical books. Webster does not know this meaning either. ^[24]

For us, it is very likely that the sidecar of the motorbike is the eponym. A French patent was issued for it on 29 April 1903. Sidecars were used in a variety of ways, continued to develop, and in the 1920s and 1930s it was finally impossible to imagine traffic without them. Hundreds of motorbike and sidecar manufacturers were founded. Sidecars were used as tradesmen’s and cargo vehicles or for passenger transport, even as taxis. ^[25] As the sidecar is a French invention, and due to the importance of the sidecar for traffic, it is more than likely that the drink was named after the sidecar of the motorbike.

Analysis of the historical recipes

One reads again and again that in its early days the Sidecar was preferably prepared in a 1:1:1 ratio. However, this is only partly true. If you look at the average ratio of cognac to citrus juice across all recipes, you would expect a ratio of 1. However, this is not the case. It is already over 2.4 in the early period. We see from the diagram that there is no uniform trend. The ratios are on average between 2.3 and 2.7.

Nevertheless, it is true that the proportion of cognac increased continuously. This becomes clear when one turns one’s attention away from the average to the individual values.

The average ratio, for example, already shows the value of over 2.4 in the early period, because there are recipes from this time with an extremely low citrus content that drive the average up. One finds the instruction to use six times as much cognac as citrus juice, but also 24 times as much. If one ignores these extreme recipes, which also occur in later times, it certainly shows that the average ratio increased. This is also confirmed when one looks at the individual recipes. Between 1920 and 1933, over 60 per cent use as much or more citrus juice as cognac. Between 1960 and 1999, it is only about 20 per cent, and the proportion of cognac has become larger and larger.

But the average ratio of citrus juice to Triple Sec has also steadily decreased from around 2.25 to around 1.75. So the Sidecar seems to have become sweeter.

But looking at the individual recipes here as well, this average decrease seems to be more due to the extreme recipes becoming fewer. Between 60 and 70 per cent of the cases use an equal proportion of citrus juice and Triple Sec, across all times.

Some authors suggest lime juice. In particular, between 1934 and 1941 it is about 25 percent, otherwise it is significantly less. Where this large variation comes from after Prohibition is not clear to us. Were there perhaps fewer lemons available on the market or is it a translation error in that “limón” was translated as lime, although it can also be understood as lemons?

Around 85% to 90% of recipes use only cognac, citrus juice and Triple Sec (Cointreau) for a Sidecar. Otherwise, bitters, egg white, a sugar-crusta rim, lemon zest or cherry are used in various combinations. However, these variations only appear from 1930 onwards.

Our recipe

For us, a Sidecar is first and foremost a sour, where the sugar syrup is replaced by an orange liqueur. Therefore, we follow our idea of how a sour should be prepared. For us, this means using 30 ml of citrus juice and 20 ml of sugar syrup (2:1) for every 80 ml of spirit (or sometimes a little less, depending on the spirit, but at least 60 ml). For the Sidecar, we have based the ratio of cognac to lemon juice on this 8:3 ratio and calculated it down to 20 ml lemon juice. In purely mathematical terms, this results in 53.3 ml of cognac instead of 80 ml; we rounded up to 55. In our tasting, 60 ml was too much and 50 too little.

Since Triple Sec has a different sweetening power than sugar syrup, we tried to see how much Triple Sec we had to mix with lemon juice to get a sweet-acid ratio comparable to the sour. This was 25 ml of Combier to 20 ml of citron juice. However, this results in an imbalance in the Sidecar, as the lemon flavours are overpowered by too much orange. The solution is to switch to the classic 1:1 ratio, as this gives both fruits in an optimal ratio, and to supplement the missing sweetness with some sugar syrup. This does not mean that the Sidecar used to be equally unbalanced. The recipes do use Cointreau, unlike our version, but we have read that the sugar content of Cointreau used to be higher. If this is true, it would have to be corrected there as well. We have not investigated this more closely. ^[28]

This explains our recipe of 55 ml Park XO Cognac, 20 ml lemon juice, 20 ml Combier Triple Sec and 5 ml sugar syrup (2:1).

All in all, the Sidecar is a very difficult mixed drink. At first glance, it seems to be just a sour with an orange liqueur instead of sugar syrup. But it is difficult to get the ratio right so that all the components are in balance. You can do a lot wrong, but when it is prepared correctly it is very delicate. ^[27] This may also explain why we have been estranged from it for a long time and why we could not find an approach to it.

Is there a connection with the Brandy Crusta?

One often reads that the Brandy Crusta was the predecessor of the Sidecar. As evidence for this, it is also stated that there are historical recipes that prepare the Sidecar with a sugar rim. ^[23] However, we would like to clearly contradict this opinion. The DNA of the sidecar is clearly that of a sour. Thus, the Sidecar is a cognac sour in which sugar syrup is replaced by liqueur. A Brandy Crusta, on the other hand, is not a sour, but a cocktail that bears a strong resemblance to the predecessor of the Old-Fashioned Cocktail, the Whiskey Cocktail or the Brandy Cocktail. It also contains a little lemon juice. This should make the Crusta shine and round it off, but not give it the character of a sour. The argumentation based on a crusta rim in the sidecar is also invalid, because this has only been suggested sporadically since the 1930s.

There may be a connection with the Margarita. Some see the Sidecar as the predecessor of the Margarita. All you have to do is replace the sugar rim with a salt rim and the cognac with tequila. Thus, the Margarita is actually nothing other than a Tequila Sidecar. ^[31-703]

Other Sidecars

Finally, for the sake of completeness, it should be mentioned that occasionally recipes for a sidecar have been published that are something quite different. For example, for Adolphe Torelli in 1927 it is a mixture of orange juice, Cointreau and vermouth. For Bernard, in 1934, it is a mixture of brandy, gin and lemon juice. For more examples, please consult our list of recipes.

There are also occasionally strange deviations. In 1930, William T. Boothby, for example, knew a variant made from Congnac and Cointreau, without lemon juice, or he also prepares his Sidecar with Applejack or Bacardi rum.

But basically all recipes made from cognac, Cointreau and lemon juice are also called Sidecar. One exception is the “Trailer”, which George A. Lurie published in 1933.

Sources

1. Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. London, Dean & Son Ltd, 1923.
2. Robert Vermeire: Cocktails. How to Mix Them. 1922.
3. Harry McElhone: Harry’s ABC of Mixing Cocktails. Over 300 Cocktail Recipes. 5. Auflage. London, Dean & Son, Limited, ohne Jahr (wohl 1926).
4. Harry McElhone: Barflies and Cocktails. Over 300 Cocktail Receipts by Harry and Wynn with slight contributions From Arthur Moss. Paris, Lecram Press, 1927.
5. Harry McElhone: Harry’s ABC of Mixing Cocktails. Over 300 Cocktail Recipes. 9. Auflage. London, Dean & Son ltd., without year (probably 1930).
6. Harry McElhone: Harry’s ABC of Mixing Cocktails. 10. Auflage. London, Dean & Son Ltd, without year (probably 1934).
7. Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide and Song Book. New York City, Experimenter Publications Inc., 1930.
8. Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. With Amendments due to Repeal of the XVIIIth. Giving the Correct Recipes for Five Hundred Cocktails and Mixed Drinks known and served at the Wolrd’s Most Famous Brass Rail before Prohibition, together with More than One Hundred Established Formulas for Cocktails and Other Beverages, Originated while Prohibition was in Effect. The Whole Flavored with Dashes of History Mixed in a Shaker of Anecdote and Served with a Chaser of Illuminative Information. New York, Eigenverlag, 1935.
9. Lucius Beebe: The Stork Club Bar Book. New York & Toronto, Rinehard & Company inc., 1946.
10. Stanley Clisby Arthur: Famous New Orleans Drinks and how to mix ’em. Third Printing. Nouvelle Orleans, Harmanson, 1938.
11. Magnus Bredenbek: What Shall We Drink? Popular Drinks, Receipes, and Toasts. London, T. Werner Laurie Ltd., 1934.
12. David A. Embury: The Fine Art of Mixing Drinks. New York, Doubleday & Company, 1948.
13. https://de.wikipedia.org/wiki/Harry%E2%80%99s_New_York_Bar: Harry’s New York Bar.
14. https://en.wikipedia.org/wiki/Buck%27s_Club: Buck’s Club.
15. Frank Meier: The Artistry of Mixing Drinks. Paris, Fryam Press, 1936.
16. https://commons.wikimedia.org/wiki/File:Bucks_clubhouse.jpg: Picture of Buck’s Clubhouse, 18 Clifford Street, London. 14. August 2011.
17. https://en.wikipedia.org/wiki/Sidecar_(cocktail): Sidecar (cocktail).
18. https://en.oxforddictionaries.com/definition/introduce: introduce.
19. https://www.merriam-webster.com/dictionary/introduce: introduce.
20. https://de.wiktionary.org/wiki/introduce: introduce.
21. https://en.wikipedia.org/wiki/H%C3%B4tel_Ritz_Paris: Hôtel Ritz Paris.
22. https://de.wikipedia.org/wiki/Erster_Weltkrieg#Novemberrevolution_in_Deutschland_und_Waffenstillstand: Erster Weltkrieg. Novemberrevolution in Deutschland und Waffenstillstand.
23. https://mixology.eu/drinks/sidecar-cocktail/: A Sidecar named Desire. By Stefan Adrian, 14. March 2018.
24. https://www.merriam-webster.com/dictionary/sidecar: sidecar.
25. https://de.wikipedia.org/wiki/Motorradgespann: Motorradgespann.
26. https://de.wikipedia.org/w/index.php?title=Datei:Mills_%26_Fulford,_1903.jpg&filetimestamp=20140913125317&: Mills & Fulford, Doppelseitenwagen von 1903.
27. https://punchdrink.com/articles/where-is-the-archetypal-sidecar-drink-history-and-recipe/: What Should a Sidecar Really Taste Like? By Robert Simonson, 25. May 2016.
28. https://punchdrink.com/articles/where-is-the-archetypal-sidecar-drink-history-and-recipe/: What Should a Sidecar Really Taste Like? By Robert Simonson, 25. May 2016. Comment of Donough O’Brien from 2016.
29. https://www.diffordsguide.com/encyclopedia/506/cocktails/sidecar-cocktail: Sidecar Cocktail. Von Simon Difford.
30. https://commons.wikimedia.org/wiki/File:H%C3%B4tels_Gramont_Crozat_Paris_1.jpg: Hôtels de Gramont et de Crozat sur la place Vendôme à Paris. 11 March 2017, 14:41:18.
31. David Wondrich & Noah Rothbaum: The Oxford companion to spirits & cocktails. ISBN 9780199311132. Oxford University Press, 2022.

Historical recipes

1910 Anonymus: 101 Drinks and How to Mix Them. Side Car Cocktail.

Concentrated French nitro-glycerine. Look
around for a lamp-post before swallowing.
Three parts French One part lemon juice
Brandy Shake with plenty of
Two parts Cointreau fine ice

Anmerkung: euvs.org gibt als Erscheinungsjahr um 1910 an. Das kann jedoch nicht sein, da der Side Car enthalten ist. Wir konnten leider keine Angabe zu einem möglichen Erscheinungsjahr finden.

1916 Count Benvenito Martini: Cocktail-ology. Side Car Cocktail.

2-3 glass Cognac
1-3 glass Cointreau
Juice of 1 Lemon
Shake with cracked ice, and serve in
Manhattan glass. Too many may pos-
sibly derail you!

Anmerkung: euvs.org gibt als Erscheinungsjahr 1916 an. Im Buch ist nichts angegeben. Wir glauben jedoch nicht, daß der Sidecar bereits 1916 mit dem hier angegebenen Mengenverhältnis erschienen ist. Auch spricht die Titelseite dagegen. Auf ihr ist eine Dame beim Trinken eines Cocktails abgebildet. Das wäre 1916 sehr unwahrscheinlich gewesen. Erst in der Prohibition begann die Damenwelt, die Bars für sich zu erobern. So ist diese Publikation eher in die 1930er jahre einzuordnen, so wie dies auch auf https://www.worthpoint.com/worthopedia/cocktail-ology-drinks-make-ca-1930s-498034511 geschieht.

1922 Robert Vermeire: Cocktails. Seite 44. Side-Car.

Fill the shaker half full of broken ice and
add:
1/6 gill of fresh Lemon Juice.
1/6 gill of Cointreau.
1/6 gill of Cognac Brandy.
Shake well and strain into a cocktail-glass.
This cocktail is very popular in France.
It was first introduced in London by
MacGarry, the celebrated bar-tender of
Buck’s Club.

1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 65. Side-Car Cocktail.

1/3 Cointreau (Triple sec), 1/3 Brandy, 1/3 Lemon
Juice.
(Recipe by MacGarry, the popular bar-tender at
Buck’s Club, London.)

1924 Carlo Beltramo: Les cocktails et les boisson américaines. Seite 40. Side-Car cocktail.

Se prépare dans le shaker à moitié rempli
de glace en morceaux: Le jus d’un bon demi-
citron, 1/3 de Cointreau, 2/3 de bon cognac
vieux. — Bien secouer et servir dans le verre
à cocktail.

1925 Anonymus: About Town Cocktail Book. Seite 20. Side-Car.

THIS is one of he Vancouver Club favorites:
20% Lemon Juice
30% Cointreau
50% Brandy

1925 „Robert“ Buckby & George Stone: The Buckstone Book of Cocktails. Seite 55. Sidecar Cocktail.

1/3 Cointreau, 1/3 lemon juice, 1/3 Brandy.
Shake and strain.

1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 82. Side-Car Cocktail.

1/3 Cointreau (Triple sec), 1/3 brandy, 1/3 Lemon
Juice.
(Recipe by MacGarry, the popular bartender at
Buck’s Club, London.)

1927 Adolphe Torelli: American Drinks Dictionary. Sidecar Cocktail.

Dans un shaker
avec de la glace pilée, le jus d’une demi-orange.
un verre de Cointreau, un demi-verre de Ver-
mouth, remuer, passer dans un verre à cocktail.
Garnir d’un zeste d’orange.

1927 Harry McElhone: Barflies and Cocktails. Seite 64. Side-Car Cocktail.

1/3 Cointreau (Triple sec), 1/3 Brandy, 1/3 Lemon
Juice.
(Recipe by MacGarry, the popular bartender at Buck’s
Club, London.)

1927 Jean Lupoiu: 370 recettes de cocktails. Seite 87. Side-Car Cocktail.

1/3 jus de citron, 1/3 Cognac, 1/3 Cointreau
(Triple Sec).
Agiter et servir.

1927 Marcel Requien & Lucien Farnoux Reynaud: L’heure du cocktail. Seite 39. Side Car.

1/3 jus de citron, 1/3 Cointreau,
1/3 Fine. Shaker.
Communiqué par Mac Garry (Buck’s Club, Londres)

1927 Nina Toye & A. H. Adair: Petits & grandy verres. Seite 47. Le Sidecar. Sidecar Cocktail.

Verser dans le gobelet à frapper deux verres de triplesec,
deux verres de cognac et deux verres de jus de
citron. Frapper soigneusement et servir.

1927 Pedro Chicote: El bar americano en España. Seite 71. Side-Car-Cocktail.

Prepárese en cocktelera:
Unos pedacitos de hielo picado.
2 cucharadas de las de café de jugo de limón.
1/2 copita de cointreau.
1/2 de coñac.
Agítese muy bien y sírvase en copa de cocktail.

1927 Piero Grandi: Cocktails. Seite 51. Side-Car Cocktail.

1/3 Cointreau (triple sec), 1/3 Brandy, 1/3 de
jus de citron.

1928 Pedro Chicote: Cocktails. Seite 221. Side-Car-Cocktail.

Prepárese en cocktelera:
Unos pedacitos de hielo picado.
2 cucharadas de las de café de jugo de limón.
1/2 copita de cointreau.
1/2 de coñac.
Agítese muy bien y sírvase en copa de cocktail.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 154. Sidecar Cocktail.

Dans un shaker
avec de la glace pilée, le jus d’une demi-orange,
un verre de Cointreau, un demi-verre de Ver-
mouth, remuer, passer dans un verre à cocktail.
Garnir d’un zeste d’orange.

1929 Anonymus: Cocktails de Paris. Side Car.

1/3 Courvoisier « the Brandy of Napoléon »
1/3 jus de citron
1/3 Cointreau
Servir avec un zeste de citron

1929 Judge Jr.: Here’s How Again. Seite 28. Side Car.

1/3 Brandy
1/3 Cointreau
1/3 Lemon juice

1929 P. Dagouret: Le Barman Universel. Seite 32. Side-Car Cocktail.

Gobelet n° 3, au 1/4 plein de petite glace.
1/3 verre à madère triple sec Cointreau.
1/3 verre à madère brandy.
1/3 verre à madère jus de citron.
Remuer. Passer dans verre n° 8. Courtes pailles.

1930 Anonymus: Cocktails by „Jimmy“. Seite 72. Side-Car.

1 part Brandy
1 part Cointreau
1 part Lemon Juice.

1930 Charlie Roe & Jim Schwenck: The Home-Bartender’s Guide. Seite 66. Side Car Cocktail.

This cocktail, to our knowledge, is only eight or
ten years old (according to Bob in Harry’s New
York Bar) but it has done more to boost Paris to
Americans than any other drink. A few drops of
this gentle French nitro-glycerine, and even the
Eiffel Tower bends to acknowledge your visit!

Three parts French Brandy
Two parts Cointreau
One part Lemon Juice
Shake with plenty of fine ice

1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 26. Side-Car Cocktail.

1/3 jus de citron, 1/3 Cognac, 1/3 Cointreau triple
sec.
Agiter et servir.

1930 F. Koki: Cocktails. Sidecar-Cocktail.

Gebrauche ein Barglas mit Eis.
1/3 Cocktailglas guter Cognac,
1/3 ” Cointreau,
1/3 ” Zitronensaft.
Mische mit Barlöffel, seihe es in ein Cocktailglas und
serviere mit einer Kirsche und Strohhalmen.

1930 Gerardo Corrales: Club de cantineros de la republica de Cuba. Seite 60. Side Car Cocktail.

1/3 jugo de limón.
1/3 triple-sec.
1/3 cognac.
Bien batido.

1930 Harry Craddock: The Savoy Cocktail Book. Seite 147. Sidecar Cocktail.

1/4 Lemon Juice.
1/4 Cointreau. 1/2 Brandy.
Shake well and strain into
cocktail glass.

1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 76. Side-Car Cocktail.

1/3 Cointreau (Triple sec.), 1/3 Brandy, 1/3 Lemon
Juice.
(Recipe by MacGarry, the popular Bartender at
Buck’s Club, London.)

1930 Judge Jr.: Noble Experiments. Seite 62. Side Car.

Anmerkung: Leider fehlt diese Seite im Digitalisat.

1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 31. Side Car Cocktail.

Fill the shaker half full of broken ice and add:
3 dashes of lemon juice
Half a glass of Cointreau
Half a glass of Brandy.
Shake well and strain into a cocktail glass.

1930 Miguel R. Reguera: Cocktails. Seite 56. Side Car Cocktail.

En una cocktelera, con hielo picado
El jugo de medio limón
3/4 partes de coñac
1/4 parte de cointreau.
Agítese y sírvase.

1930 Pedro Chicote: Le ley mojada. Seite 237. Side-Car-Cocktail.

Prepárese en cocktelera:
Unos pedacitos de hielo picado.
2 cucharadas de las de café de jugo de limón.
1/2 copita de cointreau.
1/2 — de coñac.
Agítese muy bien y sírvase en copa de cocktail.

1930 Ridgely Hunt & George S. Chappell: The Saloon in the Home. Seite 86. The Side Car.

One part Cointreau,
One part Brandy,
One part Lemon juice.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks . Seite 76. Side-Car.

Brandy . . . . . . . . . . 1/2 jigger Cointreau . . . . . . . . . 1/2 jigger
Stir well with ice, strain into chilled cocktail glass and serve.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks . Seite 77. Side-Car, No. 2.

Brandy . . . . . . . . . . 1/2 jigger Orange Bitters . . . . . . 2 dashes
Cointreau . . . . . . . 1/2 jigger Lemon . . . . . . . . . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass and serve.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks . Seite 77. Side-Car, No. 3.

Applejack . . . . . . . 1/2 jigger Cointreau . . . . . . . . . 1/2 jigger
. Lemon . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and serve.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks . Seite 77. Side-Car, No. 4.

Brandy . . . . . . . . . 1/3 jigger Cointreau . . . . . . . . . 1/3 jigger
. Lemon . . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and serve.

1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks . Seite 77. Side-Car, No. 5.

Bacardi . . . . . . . . 1/2 jigger Cointreau . . . . . . . . . 1/2 jigger
Shake well with ice, strain into chilled cocktail glass and serve.

1931 Anderson Fredericks: 100 Cocktails. Seite 24. The Sidecar.

1 part Brandy
1 part Lemon Juice
1 part Cointreau

1931 Dexter Mason: Tipple and Snack. Seite 12. The Side Car.

1 part Cointreau
3 parts brandy
1/2 part lemon juice
Shake vigorously with Plenty of cracked ice

1931 Dominique Migliorero: L’art du shaker. Seite 62. Side-Car Cocktail.

1/3 jus de citron, 1/3 Cognac, 1/3 Cointreau
(Recette de « Mac Garry », Londres.)

1932 Al Hirschfeld: Manhattan Oases. Seite 20. Side-Car Cocktail.

1/3 Cointreau (triple sec)
1/3 Brandy (Hennessy preferred)
1/3 Lemon juice.

1933 Anonymus: O’Dell’s Book of Cocktails. Seite 113. Side-Car-Cocktail.

1/3 Cointreau, 1/3 Brandy, 1/3 Lemon Juice.

1932 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 30. Side Car.

The juice of a Le-
mon.
2/3 Glass of
Martell Cognac.
1/3 Glass of
Cointreaux.
Shake with cracked ice and
serve in a Manhattan glass.

1932 Anonymus: Sloppy Joe’s Cocktails Manual 1932-1933. Seite 31. Side Car.

The juice of a Lemon.
2/3 Glass of Martell
Cognac.
1/3 Glass of Cointreaux
Shake with cracked ice and serve
in a Manhattan glass.

1932 James A. Wiley: The Art of Mixing. Seite 38. Side-Car-Cocktail.

To 1/3 Cointreau (Triple sec), add 1/3 Brandy
and 1/3 lemon juice, shuffle in ice and deal.

1932 Jimmy: The Green Cocktail Book. Seite 72. Side-Car.

1 part Brandy
1 part-Cointreau
1 part Lemon Juice

1932 William C. Feery: Wet Drinks for Dry People. Seite 51. Side Car.

1 ounce Cointreau.
1 ounce brandy.
1 teaspoon lemon juice.
Shake well with ice to dilute.
Pour into a glass the edge of
which has been moistened with
lemon juice and dipped in pow-
dered sugar.
(A peach of a drink if you are
fortunate enough to have an
accommodating cellar!)

1933 A. E. P. Bird & William C. Turner: Cocktails. Seite 10. Side-Car.

Brandy, 2 parts Cointreau, 2 parts
Stir well with ice, strain into glasses; serve. The above
serves 4.

1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 14. Side Car Cocktail.

A mixing glass 1/2 full of ice.
1-3 part Cointreau
1-3 part brandy
1-3 part lemon juice
Shake well and serve in cocktail glass.

1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 10. Side-Car.

Brandy, 2 parts Cointreau, 2 parts
Stir well with ice, strain into glasses; serve. The above
serves 4.

1933 Anonymus: Here’s How to Mix ‘Em. Seite 14.

A mixing glass 1/2 full of ice.
1-3 part Cointreau
1-3 part brandy
1-3 part lemon juice
Shake well and serve in cocktail glass.

1933 Anonymus: Hollywood’s Favorite Cocktail Book. Seite 34. Sidecar Cocktail.

1/4 Lemon Juice
1/4 Cointreau
1/2 Brandy
Shake well and strain into cock
tail glass.

1933 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 31. Side Car.

The juice of a Lemon.
2/3 Glass of Martell
Cognac.
1/3 Glass of Cointreaux
Shake with cracked ice and serve
in a Manhattan glass.

1933 Antonio Josa. Cocktelera Universal. Seite 44. Side-Car Cocktail.

1/3 de Cointreau.
1/3 de Coñac.
1/3 de jugo de limón.

1933 Fred W. Swan: When Good Fellows Get Together. Seite 27. Side-Car Cocktail.

(use mixing goblet)
Juice of 1/2 lemon.
1 pony glass Cognac.
1 pony glass Contreau.
1 small bar spoon sugar.
White of one egg.
1/2 glass crushed ice.
Shake well. Before straining into cocktail
glass, rub rim of the glass with a little lemon.
Then dip in powdered sugar to give it a
frosted effect. Always frost glass first, so
as not to weaken the liquor.

1933 Fred W. Swan: When Good Fellows Get Together. Seite 61. Side-Car.

(use mixing goblet)
Juice of 1/2 lemon.
1 pony glass Cognac.
1 pony glass Contreau.
1 small bar spoon sugar.
White of one egg.
1/2 glass crushed ice.
Shake well. Before straining into cocktail
glass, rub rim of the glass with a little lemon.
Then dip in powdered sugar to give it a
frosted effect. Always frost glass first, so as
not to weaken the liquor.

1933 George A. Lurie: Here’s How. Seite 74. Side-Car.

Brandy . . . . . . . . . . 1 pony Cointreau . . . . . . . . . . 1 pony
Stir well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 74. Side-Car, No. 2.

Brandy . . . . . . . . . 1 pony Orange Bitters . . . . 2 dashes
Cointreau . . . . . . 1 pony Lemon . . . . . . . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 74. Side-Car, No. 3.

Applejack . . . . . . . 1 pony Cointreau . . . . . . . . 1 pony
. Lemon . . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 74. Side-Car, No. 4.

Brandy . . . . . . . . 1/3 jigger Cointreau . . . . . . 1/3 jigger
. Lemon . . . . . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 74. Side-Car, No. 5.

Bacardi . . . . . . . . 1 pony Cointreau . . . . . . . 1 pony
Shake well with ice, strain into chilled cocktail glass and
serve.

1933 George A. Lurie: Here’s How. Seite 81. Trailer.

Brandy . . . . . . . . . 1/3 jigger Cointreau . . . . . . . 1/3 jigger
. Lemon . . . . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and
serve.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 147. Sidecar Cocktail.

1/4 Lemon Juice.
1/4 Cointreau. 1/2 Brandy.
Shake well and strain into
cocktail glass.

1933 Harry Todd: Mixer’s Guide. Seite 48. Side Car.

One-third lemon juice.
One-third brandy.
One-third orange syrup.

1933 Jackob Abraham Grohusku: Jack’s Manual. Seite 98. Sidecar Cocktail.

Juice of half a lime
50% Cointreau
50% brandy
Drop 1/2 of lime in shaker. Shake well, and strain into cock-
tail glass.

1933 Julien J. Proskauer: What’ll You Have. Seite 87. Side Car.

3 parts Brandy
1 part Cointreau
1 part Lemon Juice

1933 Julien J. Proskauer: What’ll You Have. Seite 87. Army Side Car.

1 part Brandy
1 part Cointreau
4 dashes Lemon Juice

1933 P. Dagouret: Le Barman Universel. Seite 32. Side Car Cocktail.

Gobelet n° 3 au 1/4 plein de petite glace.
1/3 verre à madère triple sec Cointreau.
1/3 verre à madère brandy.
1/3 verre à madère jus de citron.
Remuer. Passer dans verre n° 8. Courtes pailles.

1933 William Guyer: The Merry Mixer. Seite 38. Side Car.

1 part Cointreau . . . 3 parts Brandy
1/2 part Lemon juice
Shake vigorously . . . plenty of ice
For best effects, serve with a throat preparer
made as follows:
Toast some bread . . . crustless. On each slice
place thin layers of dill pickle. Sprinkle with
grated cheese, and bake in a hot oven until the
cheese melts . . . or the whole business burns up.

1934 American Traveling Mixologists: Pioneers of Mixing at Elite Bars. (Seite 133). Side Car.

1/2 brandy
1/3 lemon juice
1/3 cointreau
Glas No. 1. Shake.

1934 Anonymus: 100 Famous Cocktails. Seite 32. Side Car.

Juice of one-half Lime
One-third Cointreau
Two-thirds Martell Brandy
Shake; serve in cocktail glass

1934 Anonymus: Jayne’s Bartender’s Guide. Seite 90. Side Car.

One part lemon juice.
One part cointro.
Two parts brandy.
Shake very well with ice. Pour in clear, thin cocktail glass.
Use no fruit.

1934 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 31. Side Car.

The juice of a Lemon.
2/3 Glass of Martell
Cognac.
1/3 Glass of Cointreaux
Shake with cracked ice and serve
in a Manhattan glass.

1934 Anonymus: The Complete Bartender’s Guide. Seite 117. Side Car.

White of 1 egg.
Juice of 1 lime.
2 ponies Martell cognac.
1 pony Cointreau.
Frappe well. Serve icy cold in Manhattan glass.

1934 Anonymus: The Masterly Touch. Seite 10. Side Car.

1 pony lemon juice
1 pony brandy • 1 pony Cointreau
crushed ice • shake and serve

1934 A. T. Neirath: Rund um die Bar. Seite 217. Side-Car-Cocktail.

Originalrezept von
Mac Garry
Bartender, London (Buck’s
Club).
1/3 Zitronensaft
1/3 Cointreau
1/3 Cognac
Sch-.B. [Schüttelbecher]

1934 Bernard: 100 Cocktails. Seite 60. Sidecar Cocktail – 1.

1/4 gill of Brandy.
1/8 gill of Dry Gin.
The juice of 1/4 Lemon.
1/2 shakerful of broken Ice.
Half fill the shaker with broken ice and squeeze
in the juice of 1/4 lemon. Then add the Brandy
and the Dry Gin. Shake well and pass
through a strainer into a cocktail glass.
This is a great favourite among the French
and is fairly strong.

1934 Bernard: 100 Cocktails. Seite 60. Sidecar Cocktail – 2.

1/4 gill of Brandy.
1/2 gill of Cointreau.
The juice of 1/4 lemon.
1/2 shakerful of broken Ice.
This cocktail is made up in exactly the same
way as the previous one except that Cointreau
is used instead of Dry Gin.

1934 G. F. Steele: My New Cocktail Book. Seite 105. Side Car.

1/3 Brandy
1/3 Cointreau
1/3 Lemon juice

1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 52. Sidecar Cocktail.

2 Brandy
1 Lemon Juice
1 Cointreau
Ice. – Stir. Strain into a Cocktail Glass
with a Sugar Coated edge and serve.

1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 91. Side-Car Cocktail.

1/3 Cointreau (Triple sec.), 1/3 Brandy, 1/3 Lemon
Juice.
(Recipe by MacGarry, the popular bar-tender at
Buck’s Club, London.)

1934 Irvin S. Cobb: Irvin S. Cobb’s Own Recipe Book. Seite 43. Sidecar.

1/3 Lemon Juice, 1/3 Cointreau, 1/3 Brandy. Shake well with cracked
ice and strain. One of America’s best loved compounds.

1934 Jean Robert Meyer: Bottoms Up. Seite 9. Side Car.

2 Parts Brandy . . . 1 Part lemon juice
1 Part Cointreau
Add ice, shake well, and strain.

1934 Markus Bredenbek: What Shall We Drink. Seite 14. Mixing a Side-Car Cocktail.

The origin of the Side-Car Cocktail’s name is shrouded in
the same obscurity veiling most of the cocktail names. I
have heard it explained as originating during the start of the
motorcycle era when the first side-car was attached for a
second passenger; it has been explained also as a sort of stirrup
cup drink, but instead of being a stirrup cup, it was served to
an automobilist beside his car just before starting a trip;
another version is that it was named as a side drink before
indulging in wine. But what difference does it make so long
as the drink is delightful? — and it is! Here’s how to make it —
simple as rolling off a log:
Fill your cocktail glass one-third full of Cointreau, (or
Quantreau), one-third Cognac Brandy, one-third lemon juice.
Pour into iced shaker and mix thoroughly by shaking. Strain
into your cocktail glass and drink it.

1934 Patrick Gavin Duffy: The Official Mixer’s Manual [collectic1806]. Seite 169. Sidecar Cocktail.

1/4 Lemon Juice
1/4 Cointreau
1/2 Brandy
Stir well in ice and strain into glass.
Use glass number 1

1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 7. Side Car.

1/3 Bocardi
1/3 Brandy or Rye Whiskey
1/3 Curacao
1 Dash Lemon Juice

1934b Tom & Jerry: How to Mix Drinks. Seite 117. Side Car.

White of 1 egg.
Juice of 1 lime.
2 ponies Martell cognac.
1 pony Cointreau.
Frappe well. Serve icy cold in Manhattan glass.

1934 A. T. Neirath: Rund um die Bar. Seite 217. Side-Car-Cocktail.

Originalrezept von 1/3 Zitronensaft
Mac Garry 1/3 Cointreau
Bartender, London (Buck’s 1/3 Cognac
Club). Sch-B. [= Schüttel-Becher]

1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 91. Side-Car Cocktail.

1/3 Cointreau (Triple sec.), 1/3 Brandy, 1/3 Lemon
Juice.
(Recipe by MacGarry, the popular bar-tender at
Buck’s Club, London.)

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks . Seite 155. Side-Car.

Brandy . . . . . . . . . . 1/2 jigger Cointreau . . . . . . . . . 1/2 jigger
Stir well with ice, strain into chilled cocktail glass and serve.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks . Seite 155. Side-Car, No. 2.

Brandy . . . . . . . . . . 1/2 jigger Orange Bitters . . . . . . 2 dashes
Cointreau . . . . . . . 1/2 jigger Lemon . . . . . . . . . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass and serve.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks . Seite 155. Side-Car, No. 3.

Applejack . . . . . . . 1/2 jigger Cointreau . . . . . . . . . 1/2 jigger
. Lemon . . . . . . 2 dashes
Shake well with ice, strain into chilled cocktail glass and serve.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks . Seite 155. Side-Car, No. 4.

Brandy . . . . . . . . . 1/3 jigger Cointreau . . . . . . . . . 1/3 jigger
. Lemon . . . . . . 1/3 jigger
Shake well with ice, strain into chilled cocktail glass and serve.

1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks . Seite 155. Side-Car, No. 5.

Bacardi . . . . . . . . 1/2 jigger Cointreau . . . . . . . . . 1/2 jigger
Shake well with ice, strain into chilled cocktail glass and serve.

1935 Adrian: Cocktail Fashions of 1936. Seite 62. Side Car (Cuban).

1/3 jigger lemon juice.
1/3 jigger Cointreau.
1/2 jigger rum.
Shake well, pour into cocktail glass.

1935 Adrian: Cocktail Fashions of 1936. Seite 62. Side Car.

1/2 brandy.
1/4 Cointreau.
1/4 lemon juice.
Shake in ice and strain into cocktail glass.

1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 120/122. Side-Car Cocktail.

So far as I have been able to ascertain, Europe, during
the Dark Interim produced just one new cocktail that
Americans took to and adopted. I first came across it in
Rome. My host there, Commendatore Giulio Gelardi,
General Manager of the Hotel Excelsior, did not, however,
claim the Side-Car for Italy, and Mussolini himself
was silent on the subject. Americans who make their homes
abroad and so have been able to watch the March of In-
vention over there, trace its origin to the Ritz Bar, in Paris.
The correct formula:

One-third Lemon or Lime Juice
One-third Cointreau
One-third Brandy

1935 Anonymus: Cocktail Memoirs of Fresco Lime. Seite 11. The Side Car Cocktail.

1/3 Cointreau
1/3 Remy Martin Cognac
1/3 Fresco lime juice
Dip the rim of the glass in lime
juice, then in crystallized sugar
— for a frosted appearance.
The secret of the Side Car Cock-
tail is the Cointreau in it.

1935 Anonymus: Fancy Drinks. Seite 34. Side Car.

Place the White of 1 Egg in shaker
Add 1 part of Cointreau, 1 part of Brandy
1 part of Lemon Juice
Shake well with Ice
Strain and serve in cocktail glass.

1935 Anonymus: Fancy Drinks. Seite 34. Side Car.

1/2 Mixing Glass Ice
1/4 Cointreau
1/4 Curacao
1/4 Lemon Juice
1/4 Cognac
Frappe well.

1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 31. Side Car.

The juice of a lime.
2/3 Glass of Martell
Cognac.
1/3 Class of Cointreau
Shake with cracked ice and serve
in a Manhattan glass.

1935 Anonymus: The Art of Mixing Drinks. Seite 60. Side Car Cocktail.

1 Pony Contreau or Triple Sec.
1 Pony Cognac
1 Pony lemon juice
1 White of an egg
Give the rim of the glass a frosted effect
with powdered sugar.

1935 Anonymus: The Art of Mixing Drinks. Seite 89. Side Car.

1 White of an egg
1 Pony Cointreau
1 Pony of brandy
1 Pony lemon juice
Ice, shake well and strain into a cocktail
glass.

1935 Anonymus: The Art of Mixing Drinks. Seite 60. Side Car Cocktail.

1 Pony Contreau or Triple Sec.
1 Pony Cognac
1 Pony lemon juice
1 White of an egg
Give the rim of the glass a frosted
with powdered sugar.

1935 George Pillaert: Le Bar Américan. Seite 17. Side-Car.

1/2 fine Trioche
1/2 Cointreau
3 traits curaçao blanc
Le jus d’un 1/2 citron
. Passer Shakers

1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 208. The Side Car.

This is the most recent of all cocktails and it is said to have been the
only new one created since the advent of prohibition in America. It is
made with Brandy and Cointreau, two-thirds of the first and one-
third of the second, to which is added a few drops of lime juice. Ice
and shake well.

1935 John Held: Peychaud’s New Orleans Cocktails. Side Car.

1/3 Lemon Juice.
1/3 Cointreau or Triple Sec.
1/3 Brandy.
White of 1 Egg.
Shake well. Frost cocktail glass
with Powdered Sugar and strain
contents into cocktail glass.

1935 Leo Cotton: Old Mr. Boston. Seite 118. Sidecar Cocktail.

Juice of 1/2 Lime or 1/4 Lemon
1/4 Cointreau
1/2 Brandy
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.

1935 O. Blunier: The Barkeeper’s Golden Book. Seite 136. Sidecar.

1/4 Lemon Juice
1/4 Cointreau
1/2 Brandy

1936 Anonymus: Cocktails, Drinks and Snacks. Seite 33. Side Car Cocktail.

2 oz. Brandy
1 oz. lemon juice
1 oz. Contreau
Ice, stir, strain into cocktail glass with edge moistened
an dipped in sugar.

1936 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 31. Side Car.

The juice of a lime.
2/3 Glass of Martell
Cognac.
1/3 Glass of Cointreau
Shake with cracked ice and serve
in a Manhattan glass.

1936 Bill Edwards: Drinks. Seite 63. Side-Car.

1 part Brandy
1 part Cointreau
1 part Lemon Juice.

1936 Elvezio Grassi: 1000 Misture. Seite 106. Side Car Cocktail (Serie Barclay,
Grassi, Reuss, Trigo, Baldinotti, Roice, Legrand, Diwal, ecc.).

Agitare nel shaker con ghiaccio:
20% Succo limone
30% Grand Marnier
50% Cognac fino
2 spruzzi Angostura.
Servite con buccia limone.

1936 Elvezio Grassi: 1000 Misture. Seite 106. Side Car Cocktail (Serie Craddock).

Agitare nel shaker con ghiaccio:
25% Succo limone
25% Cointreau
50% cognac.
Servite con buccia limone.

1936 Elvezio Grassi: 1000 Misture. Seite 106. Side Car Cocktail (Serie Harley).

Agitare nel shaker con ghiaccio:
2 spruzzi Orange bitter
30% Succo limone
20% Grand Marnier
50% Cognac vecchio.
Servite con buccia limone.

1936 Elvezio Grassi: 1000 Misture. Seite 106. Side Car Cocktail (Serie Torelli).

Agitare nel shaker con ghiaccio:
Il succo di 1/2 arancia
50% Cointreau
25% Vermouth.
Servite con buccia d’arancio.

1936 Frank Meier: The Artistry of Mixing Drinks. Seite 40. Side Car.

In shaker: one-fourth each of
Lemon juice and Curaçao Tri-
ple-Sec, half Brandy; shake
well and serve.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 192. Sidecar Cocktail.

3 glasses brandy 1 1/2 glasses Cointreau
. 1 1/2 glasses lemon juice
One of the most popular of all brandy cocktails.

1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 354. Side Car Cocktail.

Usese la cocktelera.
Unos pedacitos de hielo.
Una cucharadita de jugo de limón.
1/2 parte de Contreaux.
1/2 parte de Cognac Bisquit V.O.
Agítese, cuélese y sírvase en copa de 90
gramos.

1937 Anonymus: Here’s How. Seite 27. Sidecar.

1/3 Lemon Juice
1/3 Cointreau
1/3 Cognac Brandy

1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 56. Side Car Cocktail.

1/3 lime juice.
1/3 triple see.
1/3 brandy.
Shake well and serve.

1937 John R. Iverson: Liquid Gems. Seite 70. Side Car Cocktail.

Shaker—ice
1 oz. Brandy
1/2 oz. Cointreau
1/2 Lime
Shake, strain and serve in cocktail
glass.
No decoration.
Observations
Care should be observed in the amount of
lime juice used in this cocktail. Only a few drops
are really needed, as too much will tend to sour
the drink to excess and thereby spoil its taste.
Cointreau has a very strong flavor, and care in
its use is also recommended. Too much of this
liqueur may over-dominate the flavor as a whole.
Properly made, this is an excellent cocktail.

1937 Julio Castro: Autococktail „Castro“. Seite 104. Side Car.

Lo mismo que un Gin Fizz, agregándole:
20 Gramos Cointreau
Sírvase en copa No 8.

Seite 104. Gin Fizz.

70 Gramos Thompson Dry Gin
El jugo de 1/2 limón
2 Cucharaditas de azúcar impalpable
Sírvase en copa No 3.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 120. Side Car Cocktail.

Tercera parte jugo de limón.
Tercera parte triple-seo.
Tercera parte coñac TRES COPAS.
Bien batido.

1937 United Kingdom Bartenders Guild: Approved Cocktails. Sidecar.

33 1/3 % Cointreau.
33 1/3 % Brandy.
33 1/3 % Lemon Juice.
Shake and strain into cocktail glass.

1937 William J. Tarling: Café Royal Cocktail Book. Sidecar.

1/3 Cointreau.
1/3 Brandy.
1/3 Lemon Juice.
Shake and strain into cocktail glass.

1938 Anonymus: Cocktails. Seite 15. Side Car Cocktail.

1/3 Jigger Lemon Juice
1/3 Jigger Cognac
1/3 Jigger Cointreau

1938 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 31. Side Car.

The juice of a lime.
2/3 of Martell Cognac.
1/3 of Cointreau
Shake with cracked ice and serve
in a Manhattan glass.

1938 Bud Caroll: Popular Drinks of Today. Seite 20. Side Car.

Brandy . . . . . . . . . . . . . 1/2 jigger Cointreau . . . . . . . . . 1/2 jigger
. Lime . . . . . . . . . . . . . juice of 1
Shake well with chopped ice, strain into chilled
cocktail glass, and serve.

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 141. Side Car Cocktail.

1/3 Lemon Juice
1/3 Cointreau
1/3 Brandy
Shake well — strain
Moisten rim of glass with Lemon
Dip into Powdered Sugar— serve

1938 Jean Lupoiu: Cocktails. Seite 132. Side Car Cocktail.

Dans le shaker:
1/4 de jus de citron, 1/4 Curaçao blanc
Bardinet, 1/2 Cognac Adet.
Agiter et servir.

1938 Krönlein-Beutel: Das Getränkebuch. Seite 64. Side Car.

(65er Cocktailglas)
In den Schüttelbecher
6—8 Eisstückchen (Walnußgröße)
Schuß Zitronensaft 10 ccm
Cointreau 25 ccm
Deutscher Weinbrand 30 ccm
Kirsche
(bestäuben)

1938 Robert Vermeire: L’art du cocktail. Seite 44. Side Car.

Au shaker:
1/3 de jus de citron frais.
1/3 de cointreau.
1/3 fine.
Frapper et passer dans le verre.
Ce cocktail populaire du midi de la France
a été introduit à Londres par MacGarry, le
fameux barmen du Buck’s Club.
En remplaçant la fine par du dry gin, on
obtient le WHITE LADY.

1938 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 52. Side Car Cocktail.

1 jigger cognac brandy
1 pony Cointreau
1 lime — juice only

Pour into a mixing glass with cracked ice and shake well. Strain
from the shaker into a cocktail glass, chilled before serving. The
imported French Cointreau will he found superior to domestic
brands.
This is the Cointreau drink upon which the Duke of
Windsor based the “Wallis Blue” cocktail he created at
the prenuptial dinner for his bride.
Some prefer lemon when making a Side Car to the
tangy flavor of lime. Others make it by using one-third
each of brandy, curaçao, and lemon juice. Some substi-
tute Triple Sec for the Cointreau. All are mighty good.
One thing to bear in mind when mixing and serving the
Side Car is that it must be well frapped. Therefore, never
use cocktail glasses that have not been well chilled in
advance.
Legend has it that this cocktail was created by accident.
An innkeeper of France, confused and excited by news
of damage to his side car, combined separate orders of
cognac brandy, Cointreau, and lemon juice into a single
drink. The mischance proved a bonanza, for the happy
mixture found instant favor. Growing in popularity
through the years. Side Car has now become the smart
drink of two continents.

1939 Ambrose Heath: Good Drinks. Seite 38. Sidecar.

1/2 Brandy
1/4 Cointreau
1/4 Lemon juice

1939 Anonymus: Bar la Florida: Cocktails. Seite 65. Side Car.

1 Onza Cointreau. 1 Ounce Cointreau.
1 Onza Coñac Cardenal Cis- 1 Ounce C. Cisneros Brandy.
neros. Puice of one lemon. Shake
El jugo de un limón, ba well and strain into cock-
tido con hielo menudo y tail glass.
colado. Cracked ice.

1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 56. Side Car.

1 Ounce Cointreau.
1 Ounce Brandy.
Juice of one lemon. Shake
well and strain into cock-
tail glass. Cracked ice.

1939 Anonymus: Floridita Cocktails. Seite 65. Side Car.

1 Onza Cointreau. 1 Ounce Cointreau.
1 Onza Coñac Creador. 1 Ounce Creador Brandy.
El jugo de un limón, batido con Juice of one lemon. Shake well
hielo menudo y colado. and strain into cocktail glass.
. Cracked ice.

1939 Anonymus: Sloppy Joe’s Cocktail Manual. Seite 30. Side Car.

The juice of a lime.
2/3 of Martell Cognac.
1/3 of Cointreau.
Shake with cracked ice and serve in a
Manhattan glass.

1940 Anonymus: Libro de cocina. Seite 149. Side Car.

1/3 Coñac
1/3 Cointreau
1/3 jugo de limón
Batido

1940 Anonymus: Professional Mixing Guide. Seite 56. Sidecar Cocktail.

3/4 oz Lemon juice, 3/4 oz Cointreau,
3/4 oz Brandy. Add ice, shake well and
strain into cocktail glass.

1940 Anonymus: Professional Mixing Guide. Seite 86. Sidecar Cocktail.

1/6 gill of fresh lemon,
1/6 gill of Cointreau,
1/6 gill of Brandy.
Use the shaker.

1940 Anonymus: Recipes. Seite 28. Side Car Cocktail.

Use mixing glass 1/2 shaved ice
Juice 1/2 Lime
1/2 jigger Cointreau
1 jigger Brandy
White of 1 egg (Optional)
Shake well. Strain into cocktail glass which
has rim frosted with bar sugar.

1940 Anonymus: Sloppy Joe’s Cocktails Manual. Seite 23. Side Car.

The juice of a lime.
2/3 of Martell Cognac.
1/3 of Cointreau,
Shake with cracked ice and serve
in a Manhattan glass.

1940 Charles: The Cocktail Book. Seite 86. Sidecar Cocktail.

1/6 gill of fresh lemon juice,
1/6 gill of Cointreau,
1/6 gill of brandy.
Use the shaker.

1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 32. Sidecar.

1/2 jigger Cointreau or Triple Sec
1/3 jigger Lemon Juice or Lime Juice
1/2 jigger Brandy
Add ice, shake well and strain into cocktail
glass.
The standard Sidecar that you will receive at a bar
is made with the above proportions, but a more dis-
criminating palate might prefer the following:
1 part Cointreau or Triple Sec
3 parts Brandy
1/2 part Lemon Juice

1940 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 169. Sidecar Cocktail.

1/4 Lemon Juice
1/4 Cointreau
1/2 Brandy
Stir well in ice and strain into glass.
Use glass number 1

1940 Pedro Talavera: Los secretos del cocktail. Seite 197. Side-car cocktail.

En un gran vaso de cristal, unos pedacitos de hielo.
1/2 limón exprimido.
1/4 copa de Coñac Martell.
1/3 ídem de Captain’s Gin.
1/3 ídem de Cointreau.
Agítese biren y se pasa a la copa núm 5, con una
corteza de limón.

1941 W. C. Whitfield: Here’s How. Seite 54. Cognac.

1/3 Cognac
1/3 Cointreau
1/3 lemon juice

1941 W. C. Whitfield: Here’s How. Seite 55. Side Car.

2/3 Brandy
1/3 Cointreau
1 dash lime juice

1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 59. Side-Car-Cocktail.

Póngase eu la cocktelera unos pedacitos
de hielo y añadir:
1/3 Coñac
1/3 Cointreau o Triple Seco
1/3 Jugo de limón
Agítese bien y sírvase en copa de cocktail.
— Lo popularizó el barman Mac Garry en el Buck’s
Club. Londres. —

1943 Oscar Haimo: Cocktail Digest. Seite 68. Side Car Cocktail.

1 3/4 oz. Brandy
3/4 oz. Cointreau
Juice of Half Lime
Shake.

1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 52. Side Car Cocktail.

1 jigger cognac brandy
1 pony Cointreau
1 lime—juice only
Pour into a mixing glass with cracked ice and shake well. Strain
from the shaker into a cocktail glass, chilled before serving. The
imported French Cointreau will be found superior to domestic
brands.
This is the Cointreau drink upon which the Duke of
Windsor based the “Wallis Blue” cocktail he created at
the prenuptial dinner for his bride.
Some prefer lemon when making a Side Car to the
tangy flavor of lime. Others make it by using one-third
each of brandy, curaçao, and lemon juice. Some substi­-
tute Triple Sec for the Cointreau. All are mighty good.
One thing to bear in mind when mixing and serving the
Side Car is that it must be well frappéd. Therefore, never
use cocktail glasses that have not been well chilled in
advance.
Legend has it that this cocktail was created by accident.
An innkeeper of France, confused and excited by news
of damage to his side car, combined separate orders of
cognac brandy, Cointreau, and lemon juice into a single
drink. The mischance proved a bonanza, for the happy
mixture found instant favor. Growing in popularity
through the years, Side Car has now become the smart
drink of two continents.

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 45. Side Car Cocktail.

2 ounces Brandy
3/4 ounce Cointreau
Juice of 1/2 Lemon
Shake with ice.

1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 52. Sidecar Cocktail.

2 Brandy
1 Lemon Juice
1 Cointreau
Ice. — Stir. Strain into a Cocktail Glass
with a Sugar Coated edge and serve.

1944 Nick Thomas: Bartender’s Friend. Side Car.

1/3 Lemon Juice
1/3 Cointreau
1/3 Brandy

1944 Oscar Haimo: Cocktail Digest. Seite 81. Side Car Cocktail.

Juice of 1/2 Florida Seedless Lime
3/4 oz. Cointreau
1 3/4 oz. Brandy
Shake.

1945 George Gardner: How to be a bartender. Seite 6. Side Car Cocktail.

Fill bar glass 1/2 full of cracked ice.
Juice of 1/2 lemon.
1 pony of CONTREAU.
1 pony of COGNAC.
1 teaspoonful powdered sugar.
White of one egg.
Shake well and serve in cocktail
glass. Before pouring, rub the edge of
glass over half of lemon and dip in
powdered sugar to give the rim of glass
a frosted effect.

1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 18. Sidecar Cocktail.

1/3 Lemon Juice
1/3 Cointreau
1/3 Brandy
Shake well with ice and strain.

1946 Bill Kelly: The Roving bartender. Seite 42. Side Car.

1/3 oz. lemon juice
1/3 oz. Cointreau
1 oz. brandy
Shake.

1946 Lucius Beebe: The Stork Club Bar Book. Seite 73. The Sidecar.

The Sidecar was, to the best of the knowledge and belief of the
author, invented by Frank, steward and senior barkeep of the
celebrated Paris Ritz Bar during the golden age of the early twenties.
In an era when Joe Zelli’s, Harry’s New York Bar and the men’s
bar on the Cambon side of the Ritz were probably the three best
known tippling Taj Mahals in the world and when every Atlantic
liner set down hundreds of solvent and thirsty Yanks full of devalu-
ated francs, Frank of the Ritz Bar was a sort of universally recog-
nized king of saloonkeepers and was, in fact, a very pleasant,
generous and understanding friend to thousands of Americans.
There was nothing either cheap or popular about the Ritz and
there was no dandruff on the morning jackets of its customers, who
included Evander Berry Wall, the then King of Spain, the Prince
of Wales, Phil Plant, William B. Leeds and the Russian Grand Dukes
then living in exile in Paris. The men’s bar was also the happy
romping and stomping ground, in summer, of most of Harvard,
Yale and Princeton with an occasional democratic leaven of Williams
or Dartmouth.
The Sidecar was invented by Frank, so far as fallible human
memory can determine, about 1923 as a sort of companion piece
to the Stinger only with even more expensive ingredients. It was
always built by Frank for favored customers with the Ritz’s own
bottling of a Vintage 1865 Cognac and set one back, in this redac-
tion, the then equivalent of five American dollars.

Sidecar:

1 3/4 oz. brandy
3/4 oz. Cointreau
juice of half lime
Shake and serve in 3 oz. cocktail glass.

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 89. Side Car Cocktail.

Juice of 1/2 Lemon
3/4 oz. Cointreau
3/4 oz. Brandy
Shake.

1947 A. Vermeys: Cocktails. Seite 83. Side Car Cocktail.

1/4 jus de citron; 1/4 Curaçao blanc; 1/2
Cognac.
Autre recette:
1/2 Cognac; 1/2 Cointreau; 3 traits Curaçao
blanc et le jus d’un demi citron.
Autre recette:
1/3 jus de citron; 1/3 Cognac; 1/3 Triple
Sec.

1947 Karl Büskens: Mixbuch für Jedermann. Seite 54. Side Car.

1/4 Zitronensaft
1/4 Cointreau oder Curaçao
1/2 Brandy
gut schütteln
The juice of 1/4 lemon
1/4 Cointreau or Curaçao
1/2 Brandy
shake well

1947 Pedro Chicote: Cocktails mundiales. Seite 240. Side-Car-Cocktail.

Prepárese en cocktelera:
Unos pedacitos de hielo picado.
Dos cucharadas de las de café, de jugo de limón.
1/2 copita de Cointreau.
1/2 copita de coñac.
Agítese muy bien y sírvase en copa de cocktail.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 154. Sidecar Cocktail.

Dans un shaker
avec de la glace pilée, le jus d’une demi-orange,
un verre de Cointreau, un demi-verre de Ver-
mouth, remuer, passer dans un verre à cocktail.
Garnir d’un zeste d’orange.

1948 André Delhorbe, Léopold Mändle & Abraham Pluznik: Petit bréviaire. Seite 184. Side Car.

1/3 jus de citron
1/3 Cointreau ou Triple sec
LA PARISETTE
1/3 cognac ou STOCK Royal
Brandy V.S.O.P.

1948 André Delhorbe, Léopold Mändle & Abraham Pluznik: Petit bréviaire. Seite 185. Side Car.

1/3 Zitronensaft
1/3 Cointreau oder Triple sec
LA PARISETTE
1/3 Cognac oder STOCK Royal
Brandy V.S.O.P.

1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 111. The Side Car.

This cocktail is the most perfect example I know of
a magnificent drink gone wrong. It was invented by a
friend of mine at a bar in Paris during World War I
and was named after the motorcycle sidecar in which
the good captain customarily was driven to and from
the little bistro where the drink was born and chris-
tened. As originally concocted it contained some six
or seven ingredients in place of the three now set forth
in practically all recipe books. The simplification of
the recipe by reducing the number of ingredients
should not, in itself, affect the desirability of the cock-
tail. Unfortunately, however, the proportions are usu-
ally stated as equal parts of lemon juice, Cointreau,
and brandy. This may not be a bad formula for a mid-
afternoon drink, but for an aperitif it is simply hor-
rible because of its sickish sweetness.
Essentially the Side Car is nothing but a Daiquiri
with brandy in the place of rum and Cointreau in the
place of sugar syrup or orgeat. Some Side Car recipes
specify lime juice, just as some Daiquiri recipes
specify lemon juice. However, to most palates, lemon
combines more pleasingly with both brandy and
whisky than does lime.
In making our Side Cars for service at home, there-
fore, let us stick to the same proportions as are used
in our Daiquiris as follows:

SIDE CAR DE LUXE
1 part Cointreau or Triple Sec
2 parts Lemon Juice
8 parts Cognac or Armagnac
Shake vigorously with plenty of cracked or crushed
ice and strain into chilled cocktail glasses. A twist of
lemon may be used if desired and the peel dropped
into the glass. Otherwise no decoration.

1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 28. Side Car.

1/3 lemon juice
1/3 Cointreau
1/3 brandy
Add ice, shake well and strain into cocktail glass.

1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 365 SideCar.

2 partes de brandy.
1 parte de jugo de limón
francés.
1 parte de Cointreau.
Hielo. Revuélvase, cuéle-
se y sírvase

1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 395. Side Car.

1/3 Triple Seo.
1/3 coñac.
1/3 jugo de limón.
Hielo. Bien batido, cuéle-
se y sírvase.

1948 Jean Lupoiu: Cocktails. Seite 99. Side Car Cocktail.

Dans le shaker:
1/4 de jus de citron, 1/4 Curaçao blanc
Bardinet, 1/2 Cognac CAMUS.
Agiter et servir.

1948 Maurice Bonnet: Le livre d’or du bar americain. Seite 69. Sidecar-Cocktail.

Dans un shaker:
1 cuiller glace pilée,
1 verre à liqueur jus d’orange, ou
citron,
1 verre à liqueur Majestic Coin­-
treau
1 verre à liqueur Vermouth Noilly,
Agiter; passer dans verre à cocktail.
1 zeste d’orange. Paillettes.

1948 P. Dagouret: Le Barman Universel 10. Seite 34. Side Car Cocktail.

Gobelet n° 3 au 1/4 plein de petite glace.
1/3 verre à madère triple Sec, Cointreau.
1/3 verre à madère brandy.
1/3 verre à madère jus de citron.
Remuer. Passer dans verre n° 8. Courtes pailles.

1948 P. Dagouret: Le Barman Universel 11. Seite 34. Side Car Cocktail.

Gobelet n° 3 au 1/4 plein, de petite glace.
1/3 verre à madère triple sec Cointreau.
1/3 verre à madère brandy.
1/3 verre à madère jus de citron.
Remuer. Passer dans verre n° 8. Courtes pailles.

1948 René Bresson: La barman moderne. Seite 196. Side-Car.

Dans un shaker, avec deux ou trois morceaux de
glace gros comme une noix, mettre:
40 % Jus de citron.
30 % Cognac « Albert Robin ».
80 % Cointreau.

1948 Trader Vic: Bartender’s Guide. Seite 86. Side Car Cocktail.

1/2 oz. brandy 1/2 oz. Cointreau
. 1 1/2 oz. lemon juice
Shake with cracked ice; strain into chilled, frosted cocktail
glass.

1949 Anonymus: Bottoms Up. Seite 13. Sidecar Cocktail.

1/3 Jigger Lime Juice
1/3 Jigger Triple Sec or
Cointreau
1/3 Jigger Brandy
Add shaved Ice, shake and strain.

1949 Anonymus: Bottoms Up. Seite 19. Sidecar Cocktail.

Juice 1/4 Lemon
1/2 oz. Triple Sec
1 oz. Brandy
Shake well with cracked Ice, strain
into 3 oz. Cocktail glass.

1949 Anonymus: Professional Mixing Guide. Seite 59. Sidecar Cocktail.

1/3 Lemon juice, 1/3 Cointreau,
1/3 Brandy. Add ice, shake well
and strain into cocktail glass.

1949 Emile Bauwens: Livre de cocktails. Seite 81. Side-Car cocktail.

1/2 Cognac –
1/4 Cointreau –
1/4 Jus Citron –
Frapper au shaker et passer dans un
verre à cocktail.
Ce cocktail est très populaire dans
le Midi de la France; il a été in-
troduit à Londres, par le fameux
barman Mac Carry.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 441. Side-Car-Cocktail.

1/3 Zitronensaft, 1/3 Cointreau, 1/3 Cognac. Kurz schütteln.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 472. Side-Car-Cocktail (Bottled Cocktail).

4 1/2 Glas Zitronensaft, 4 1/2 Glas Cognac, 4 1/2 Glas Coin­-
treau, 1 1/2 Glas frisches Wasser.

1949 P. Dagouret: Le barman universel. Seite 34. Side Car Cocktail.

Gobelet n° 3 au 1/4 plein de petite glace.
1/3 verre à madère triple sec Cointreau.
1/3 verre à madère brandy.
1/3 verre à madère jus de citron.
Remuer. Passer dans verre n° 8. Courtes pailles.

1949 Wilhelm Stürmer: Cocktails by William. Seite 61. Side Car Cocktail.

Beiwagen Cocktail
1/3 Cointreau (Triple Sekt oder
Curaçao),
1/3 Cognac oder Brandy,
1/3 Zitronensaft,
1 Eiweiß.
Vergiß nicht, dem Glasrand mit
Staubzucker das Aussehen von
Vereisung zu geben.
Je nach Einführung und Geschmack
kann auch das Eiweiß weggelas-
sen werden.

1949 Wilhelm Stürmer: Cocktails by William. Seite 137. Side Car.

Beiwagen
1 Eiweiß,
1/3 Cointreau,
1/3 Brandy oder Cognac,
1/3 Zitronensaft.
Gut durchschütteln, seihe in ein
Cocktailglas.

1950 Anonymus: Cinzano en el cocktail. Side Car Cocktail.

Prepárese en cocktelera
Unos pedacitos de hielo picado
2 cucharaditas de jugo de limón
1/2 copita de Cointreau
1/2 copita de Cogñac Otard Dupuy
Agítese muy bien y sírase en co-
pa de cocktail.

1950 Anonymus: Host’s Handbook. Cointreau Cocktail (Side Car).

1/3 Cointreau
1/3 Godet Frères *** Cognac
1/3 lemon juice
Shake well with ice and serve in cocktail glass.

1950 Julio Cesar Clave: El barman pratico. Sid Car (francés).

Limón jugo – Azúcar – Cointreaux – Cogñac –
Batido – Copa N^o. 4.

1950 Julio Cesar Clave: El barman pratico. Sid Car (Inglés).

Cambie por Dry Gin – Copa N^o. 4.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 97. Cognac.

1/2 jigger Lemon Juice 1 dash Orange Bitters
1 dash Cointreau 1/2 jigger Cognac
Stir with cracked ice and strain. Twist of lemon peel.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 101. Side Car.

1 part Cointreau 1 part Lemon Juice
. 1 part Brandy
Shake with cracked ice and strain.

1951 Anonymus: The Holiday Drink Book. Seite 19. Sidecar Cocktail.

1/3 lemon juice
1/3 cointreau
1/3 brandy
Add ice, shake well and strain.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 225. Sidecar.

1/3 DuBouchett Cointreau
1/3 Coronet cognac
1/3 lemon juice
Ice
Shake well and strain into cocktail glass.

1952 Anonymus: Cocktails. Seite 94. Side Car.

Dans le shaker:
1/4 de jus de citron,
1/4 de curaçao triple sec,
1/2 de cognac,
frapper et servir.

1952 Charles: The Cocktail Bar. Seite 86. Sidecar Cocktail.

1/6 gill of fresh lemon
1/6 gill of Cointreau,
1/10 gill of brandy.
Use the shaker.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 116. The Sidecar.

2/3 brandy
1/3 Cointreau
Dash of lime juice
Shake with very fine ice; strain into
frosty ocktail glass.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 116. Sidecar 2.

(50 Million Frenchmen . . .)
1/3 lemon juice
1/3 Cointreau
1/3 cognac
Shake with cracked ice; strain.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 134. Sidecar.

1/2 Cointreau
1/2 brandy
Juice of one-half lemon

1953 Anonymus: Manual del bar. Seite 253. Side Car.

. 10 gramos de Jugo de Limón.
Batido. 10 gramos de Triple S[e]c.
Servido en una copa de 50 gramos de Cognac.
80 gramos.

1953 Anonymus: The ABC of Cocktails. Seite 53. Side Car.

6 parts Brandy
2 parts Lemon Juice
1 part Cointreau or Triple Sec
Shake with ice, and strain into cock­-
tail glass. Lemon peel may be twisted
over drink and dropped in. Note: the
usual Side Car, a ladies’ drink, has
equal parts of the three ingredients.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 83. Sidecar.

1/2 Brandy.
1/4 Cointreau.
1/4 Lemon Juice.
Shake and Strain.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 120. The Side Car.

This cocktail is the most perfect example I know of a magnificent drink
gone wrong. It was invented by a friend of mine at a bar in Paris
during World War I and was named after the motorcycle sidecar in
which the good captain customarily was driven to and from the
little bistro where the drink was born and christened. As originally
concocted it contained some six or seven ingredients in place of the
three now set forth in practically all recipe books. The simplification of
the recipe by reducing the number of ingredients should not, in itself,
affect the desirability of the cocktail. Unfortunately, however, the
proportions are usually stated as equal parts of lemon juice, Cointreau,
and brandy. This may not be a bad formula for a mid-aftemoon drink,
but for an aperitif it is simply horrible because of its sickish sweetness.
Essentially the Side Car is nothing but a Daiquiri with brandy in the
place of rum and Cointreau in the place of sugar symp or orgeat. Some
Side Car recipes specify lime juice, just as some Daiquiri recipes specify
lemon juice. However, to most palates, lemon combines more pleasingly
with both brandy and whisky than does lime.
In making our Side Cars for service at home, therefore, let us stick
to the same proportions as are used in our Daiquiris as follows:

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 120. Side Car De Luxe.

1 part Cointreau or Triple Sec
2 parts Lemon Juice
8 parts Cognac or Armagnac
Shake vigorously with plenty of cracked or crushed ice and strain into
chilled cocktail glasses. A twist of lemon may be used if desired and the
peel dropped into the glass. Otherwise no decoration.

1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 112. Sidecar Cocktail.

Juice 1/4 Lemon
1/2 oz. Triple Sec
1 oz. Brandy
Shake well with cracked Ice and strain into 3 oz.
Cocktail glass.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 133. Sidecar Cocktail.

Juice 1/4 Lemon
1/2 oz. Old Mr. Boston Triple Sec
1 oz. Old Mr. Boston California
Brandy
Shake will with cracked Ice and strain
into 3 oz. Cocktail glass.

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 86. Side-Car Cocktail.

1/3 Jus de citron
1/3 Cointreau
1/3 Cognac.

1953 S. S. Field: The American Drinking Book. Seite 220. Sidecar.

1/3 jigger of lime juice, 1/3 jigger of Cointreau or Triple
Sec, 1/3 jigger of brandy. Add shaved ice, shake vigorously and strain.
One of the great basic recipes, that can be made
with Applejack, rum, whiskey or gin. This is an-
other to which the white of an egg can be added
with magical results. Also, it can be served as a
Frozen Sidecar, by pouring unstrained.

1954 Eddie Clark: King Cocktail. Seite 35. Sidecar Cocktail.

1/2 Brandy
1/4 Cointreau
1/4 Fresh Lemon Juice
Shake well and strain into
a cocktail glass.

1954 Marcel Pace: Nos Meilleures boissons. Side-Car.

Dans le shaker In shaker
1/4 jus de citron 1/4 lemon juice
1/4 COINTREAU
1/2 COGNAC
frapper shake well

1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 88. Sidecar Cocktail.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 83. Sidecar.

1/2 Brandy.
1/4 Cointreau.
1/4 Lemon Juice.
Shake and Strain.

1955 Harold J. Grossman: Grossman’s Guide. Seite 272. Side Car.

1/3 jigger lemon juice
1/3 jigger Triple Sec
1/3 jigger brandy
Add shaved ice and shake. Strain and serve.

1955 Jean Lupoiu: Cocktails. Seite 106. Side Car Cocktail.

Dans le shaker:
1/4 de jus de citron, 1/4 Cointreau,
1/2 Cognac Renault.
Agiter et servir.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 25. Sidecar.

1/2 Brandy
1/4 Cointreau
1/4 Lemon Juice
Shake well with ice and strain
into glass.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 85. Sidecar (1).

Shaker , glace
1/2 Cognac
1/4 Cointreau
1/4 Jus de citron frais
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr.: voir note.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 85. Sidecar (2).

Shaker, glace
2/3 Cognac
1/3 Cointreau
1 trait jus de citron
Bien frapper au shaker et
passer dans verre à cocktail
givré.
Mélangeur électr.: voir note.

1957 Lawrence Blochman: Here’s How. Seite 64. Sidecar.

3 parts cognac 2 parts Cointreau or Triple Sec
. 1 part lemon juice
Shake with ice, strain into cocktail glass.

1958 G. Bernard De Ferrer: Los combinados. Seite 14. Combinado “Side-Car”.

Prepárese en coctelera:
Unos trocitos de hielo picado y limpio,
1/2 copita de coñac de marca,
1/2 limón (el zumo),
1/2 copita de Triple Seco,
1 cucharadita de azúcar fino.
Agítese y sírvase en copa de coctel con corteza de
naranja.

1959 Anonymus: Claudia Cocktail. Side Car.

3 ó 4 trocitos de hielo
picado
2 cucharaditas de
jugo de limón
1/2 copita de
Marie Brizard
1/2 copita de coñac
Batir en la coctelera
y servir en copa
de cocktail

1959 Anonymus: Manual de cocteleria. #118. Side Car.

1/4 onza de jugo de limón
1/2 onza de Triple Sec
1 1/2 onza de Cogñac
Batido a mano y servido en copa de cocktail
alta.

1959 Anonymus: Manzarbeitia y compagnia. Sidecar Cocktail.

1/4 jugo de limón
1/4 Anisette MARIE BRIZARD
Bátase bien y póngase en vasos
de cocktail.

1959 Fernando Gaviria: El coctel y sus derivados. Seite 64. Sidecar.

Prepárese en cocktelera:
Unos pedacitos de hielo.
Una cucharada de azúcar.
Una parte de jugo de limón.
Una parte de Cointreau.
Dos partes de Coñac español.
Bien batido, sírvase en copa de cocktail,
con una guinda.

1960 Anonymus: Recetas para cocteles. Seite 54. Side Car.

1/4 onza de jugo de limón
1/2 onza de Triple Sec
1 1/2 onza de Coñac
Batido a mano y servido en copa de cocktail alta.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 83. Sidecar.

1/2 Brandy.
1/4 Countreau.
1/4 Lemon Juice.
Shake and Strain.

1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 103. Side-car.

1/4 jus de citron
1/2 Cognac
1/4 Curaçao blanc

1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 103. Side-car 2.

1/4 jus de citron
1/4 Cointreau
1/2 Cognac

1960 Mapie de Toulouse-Lautrec & Robert J.-Courtine: A boire, a boire. Seite 52. Sidecar.

1/3 DE JUS DE CITRON
1/3 DE COINTREAU
1/3 DE COGNAC
GLACE
Mettez la glace pilée au fond du shaker, versez
dessus le jus de citron, le Cointreau et le cognac.
Secouez fortement avant de servir dans des verres
à cocktail.

1961 Anonymus: Cocktails y bocaditos. Seite 56. Side Car De Luxe.

(Para 4 porciones)
Cointreau, o triple seco, 1 medida – Jugo de limón, 2 medidas –
Cognac, 8 medidas – Hielo granizado, 1 vaso.
• Poner en la coctelera el hielo granizado.
• Agregar las bebidas y agitar vigorosamente.
• Colar en vasos de 90 gramos previamente helados.

1961 Pedro Chicote – El bar en el mundo. Seite 196. Side-Car Cocktail.

Prepárese en cocktelera:
Unos pedacitos de hielo pi-
cado.
2 cucharadas de las de café
de jugo de limón.
1/2 copita de Cointreau.
1/2 copita de coñac.
Agítese muy bien y sírvase
en copa de cocktail.

1963 Eddie Clarke: Shaking in the 60’s. Seite 104. Sidecar Cocktail.

1 measure brandy
1/2 measure Cointreau
1/2 measure fresh lemon juice
Shake well and strain into a cocktail glass.

1963 Luigi Veronelli: I cocktails. Seite 36. Sidecar.

4 parti di cognac
1 parte di succo di limone spremuto dalla sola polpa
1/2 cucchiaino di cointreau, per ciascun drink

1963 Luigi Veronelli: I cocktails. Seite 241. Sidecar Cocktail.

1 bicchiere e 1/3 di cognac
1/3 di bicchiere di succo di iimone spremuto dalla
sola polpa
1 cucchiaio di Cointreau
ghiaccio a cubetti
Riempire lo shaker fino a 1/4 della sua altezza con ghiac­-
cio. Aggiungere il succo di limone, il cognac ed il Coin­-
treau. Chiudere lo shaker, agitarlo vigorosamente, farlo ri­-
posare un secondo, riprendere infine ad agitare ma len­-
tamente. Servire subito.

1964 Anonymus: Manual del bar. Seite 141. Sidecar.

2/4 Brandy cognac).
1/4 Cointerau.
1/4 jugo de limón.
Cocktelera.

1964 Anonymus: Peter Pauper’s Drink Book. Seite 19. Side Car.

6 parts Brandy
2 parts Lemon Juice
1 part Cointreau or Triple Sec
Twist a piece of lemon peel over drink and
drop in. The usual Side Car, an afternoon
drink, has equal quantities of the three in-
gredients.

1965 Aladar von Wesendonk: 888 Cocktails. Seite 69. Sidecar.

2/5 Scharlachberg Weinbrand
2/5 Cointreau
1/5 Zitronensaft
im shaker kurz schütteln,
abseihen

1965 Aladar von Wesendonk: 888 Cocktails. Seite 88. Side Car.

(Mac Garry, Buck’s Club
in London)
2/5 Armagnac
2/5 Cointreau
1/5 Zitronensaft
im shaker mit Eis stark schütteln
und in ein Cocktailglas seihen

1965 Aladar von Wesendonk: 888 Cocktails. Seite 90. Basso Cocktail.

(Albert Basso Bar, Marseille)
1/3 Seagers Dry Gin
1/2 Vermouth rosso
1/6 Campari Bitter
1 dash Curaçao
in ein Cocktailglas füllen und mit
einer Zitronenzeste garnieren

1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 15. Side Car.

3/4 ounce De Kuyper Triple Sec
1 3/4 ounces brandy
1 Juice of 1/2 lemon
Shake with ice, strain into cocktail glass.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 85. Sidecar.

1/2 Brandy.
1/4 Cointreau.
1/4 Lemon Juice.
SHAKER.

1965 Harry Schraemli: Manuel du bar. Seite 465. Side Car Cocktail.

1965 Harry Schraemli: Manuel du bar. Seite 465. Side Car Cocktail (standard).

1/3 jus de citron, 1/3 cointreau, 1/3 cognac. Agiter brièvement.

1965 Harry Schraemli: Manuel du bar. Seite 465. Side Car Cocktail (dry).

1/4 jus de citron,1/4 cointreau, 1/2 cognac. Agiter brièvement.

1965 Harry Schraemli: Manuel du bar. Seite 490. Side-Car Cocktail [(Bottled Cocktail)].

3 1/2 verres jus de citron, 3 1/2 verres cointreau, 6 1/2 verres cognac,
1 1/2 verre eau fraîche.

1965 Robert London & Anne London: Cocktails and Snacks. Seite 28. Sidecar Cocktail #1.

Juice of 1/2 lemon 1 3/4 ounces brandy
3/4 ounce Cointreau
Shake with cracked ice. Strain into cocktail glass.

1965 Robert London & Anne London: Cocktails and Snacks. Seite 28. Sidecar Cocktail #2.

3/4 ounce lemon juice 3/4 ounce Cointreau
3/4 ounce cognac
Shake with cracked ice. Strain into cocktail glass.

1966 Harry Schraemli: Le roi du bar. Seite 157. Side Car Cocktail.

Shaker. 1/4 jus de citron, 1/4 Cointreau, 1/2
cognac.

1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 104. Sidecar.

1/2 Brandy
1/4 Lemon Juice
1/4 Cointreau
Shake, strain into cocktail-glass.

1966 Mario Kardahi: Tratado práctico de coctelera. Seite 168. Side Car.

Batido. 15 grs. de jugo de limón.
Servir en copa flauta. 15 ,, de Cointreau.
. 30 ,, de Cognac.

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 89. Side Car Cocktail.

Juice of 1/2 Lemon, 3/4 oz. Cointreau
1 3/4 oz. Brandy. Shake with Ice & Strain.

1968 Anonymus: The Dieter’s Drink Book. Seite 24. Sidecar.

1 1/2 oz. brandy, 80 proof
3/4 oz. triple sec
1/2 tbs. lime juice
Shake ingredients well with cracked ice. Strain
into chilled cocktail glass.

1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 366. Sidecar.

Batido. Servir en copa Flauta.
15 gramos de Jugo de Limón,
15 ” ” Cointreau,
30 ” ” Cognac.

1971 Anonymus: Tropical Recipes. Side Car Cocktail.

(Shake)
Cocktail Glass, frosted
Mixing Glass, Fine Ice
Juice of 1/2 Lime
1/2 Jigger Cointreau or
Triple Sec.
1 Jigger Brandy
Shake and strain

1972 Anonymus: Recipes – Wines and Spirits. Seite 41. Sidecar.

To make 1 cocktail or after-dinner
drink
1 ounce Cointreau or Triple Sec
2 ounces brandy
1/2 ounce fresh lemon juice
3 to 4 ice cubes
A 4-ounce cocktail glass, chilled
Combine the Cointreau or Triple Sec, brandy, lemon juice and ice cubes
in a mixing glass. Place a shaker on top of the mixing glass and, grasping
them firmly together with both hands, shake vigorously 7 or 8 times. Re­-
move the shaker, place a strainer on top of the mixing glass, and pour
into a chilled cocktail glass.

1972 Leo Cotton: Old Mr. Seite 90. Sidecar Cocktail.

Juice 1/4 Lemon
1/2 oz. Triple Sec
1 oz. Old Mr. Boston Five Star
Brandy
Shake well with cracked ice and
strain into 3 oz. cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 258. Side Car.

Juice of 1/2 lime
1/2 ounce triple sec
1 ounce brandy
Stir with ice cubes. Strain into chilled, sugar-frosted tiki stem
or small pilsener or other cocktail glass.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 43. Sidecar Cocktail Brandy.

1/3 lemon juice
1/3 Cointreau
1/3 brandy
Shake well with ice and strain
into cocktail glass.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 61. Side Car.

*Run a piece of lemon around
the rim of cocktail glasses,
then dip the rims in powdered
sugar.
1 jigger cognac
1 jigger Cointreau
1 jigger lemon juice
2 ice cubes
Blend for 6 to 8 seconds,
strain, serve in (*) cocktail
glasses rimmed with pow­
dered sugar.

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 89. Side Car Cocktail.

Juice of 1/2 Lemon, 3/4 oz. Cointreau
1 3/4 oz. Brandy. Shake with Ice & Strain.

1976 Anonymus: International Guide to Drinks. Seite 64. Sidecar.

1/2 brandy
1/4 Cointreau
1/4 lemon juice
Shaker

1976 Brian F. Rea – Brian’s Booze Guide. Seite 79. Sidecar.

Blend/strain into pre-chilled cocktail glass
rimmed with sugar
1 1⁄2 ounces sweet and sour
1 1⁄2 ounces Brandy or Cognac
3⁄4 ounce Triple Sec

1976 Harry Craddock: The Savoy Cocktail Book. Seite 147. Sidecar Cocktail.

1/4 Lemon Juice.
1/4 Cointreau. 1/2 Brandy.
Shake well and strain into
cocktail glass.

1977 Stan Jones: Jones’ Complete Barguide. Seite 199. Sidecar.

Derives its name from the sidecar of the motorcycle in which the creator of the drink
was driven to and from his favorite bistro in Paris during World War I. The captain’s original
recipe called for more ingrédients than the lemon juice, brandy and triple sec (Cointreau) of
today. Others contend that while the drink was indeed invented in Paris it was in 1923 at the
Ritz by Frank, the barman. More than likely the drink was “reinvented” as is the case with so
many drinks, even today. Whatever else the Captain did for the War effort he gave the world an
excellent drink:
cocktail glass shake/blend
1 1/2 oz brandy
3/4 oz lime juice
1/2 oz triple sec (or Cointreau)
for a sweeter drink sugar the rim of the glass

1977 Stan Jones: Jones’ Complete Barguide. Seite 399. Sidecar.

Cocktail Glass Shake
1-1/2 oz brandy
1/2 oz triple sec
1/2 oz lemon juice
Sugar glass rim

1977 Udo Henseler & Dr. Bernhard Weichsel: Wir mixen. Seite 39. Side-Car-Cocktail.

Zutaten: 1 Glas Weinbrand, 1 Glas Curaçao triple sec, 1 Glas Zitronensaft,
1 Kirsche.
Zubereitung: Alle Zutaten werden im Mixbecher gut auf Eis geschüttelt
und ins Cocktailglas geseiht. Die Kirsche einlegen und mit
Zitronenöl bespritzen.

1979 Fred Powell: The bartender’s Standard Manual. Seite 77. Side Car.

1/2 jigger Brandy
1/2 jigger Triple Sec or
Cointreau
1/2 jigger Lemon or lime juice
Shake with cracked ice and
strain.

1980 Anonymus: Manual del bar. Seite 144. Side Car (Carro lateral).

. 40 gramos de coñac
Batido. 25 gramos de Cointreau
Copa de cóctel. 15 gramos de jugo de limón

2009 Anistatia Miller & Jared Brown: Spirituous Journey. Book Two. Seite 197. Side Car. 4 parts Cognac; 2 parts Cointreau; 1 part fresh lemon juice; garnish: lemon twist.

2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails I. Seite 299. The Sidecar. 3 cl brandy, 3 cl Cointreau; 3 cl lemon juice.

2010 Colin Peter Field: The Ritz Paris. Mixing Drinks. Seite 28. Side Car. 6/10 Cognac; 3/10 Cointreau; 1/10 Lemon juice.

2010 Jason Kosmas & Dushan Zaric: Speakeasy. Seite 107. Sidecar. Lemon wedge; sugar, for rim; 1 1/4 ounces Courvoisier VS cognac; 1 1/4 ounces Cointreau; 1 ounce lemon juice; garnish: 1 orange twist.

2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 421. Side Car. 3 cl Brandy; 3 cl Triple Sec; 3 cl Zitronensaft; Garnierung: Zitronenzeste.

2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 236. Sidecar. 6 cl Rémy Martin V.S.O.P. Cognac; 2 cl Cointreau; 2 cl Zitronensaft; 0,75 cl Zuckersirup.

2012 Tom Sandham: World’s Best Cocktails. Seite 238. The Sidecar. 60 ml cognac; 30 ml Cointreau; 30 ml lemon juice.

2013 Tristan Stephenson: The Curious Bartender. Seite 117. Sidecar. 40 ml Hennesy Fine de Cognac; 20 ml Cointreau; 20 ml lemon juice.

2013 Victoria Bar: Die Schule der Trunkenheit. Seite 240. Sidecar. 5 cl Cognac; 1,5 cl Orange Triple Sec; 1,5 cl Zitronensaft.

2014 Dave Arnold: Liquid Intelligence. Seite 132. Sidecar. 60 ml Cognac; 22,5 ml Cointreau; 22,5 ml lemon juice; 7,5 ml simple syrup.

2014 David Kaplan, Nick Fauchald, Alex Day: Death & Co. Seite 151. Sidecar. 2 ounces Pierre Ferrand 1840 Cognac; 1/2 ounce Cointreau; 3/4 ounce lemon juice; 1/4 ounce sugar syrup; garnish: 1 orange twist.

2014 Jeffrey Morgenthaler: The Bar Book. Seite 220. Sidecar. 45 ml cognac; 22,5 ml Cointreau; 22,5 ml lemon juice; 5 ml 2:1 simple syrup; garnish: 1 orange peel.

2015 Duggan McDonnell: Drinking at The Devil’s Acre. Seite 117. The Sidecar. 45 ml California brandy (Germain-Robin); 20 ml lemon juice; 15 ml orange curaçao; 10 ml Cocktail Syrup; garnish: expressed orange peel.

2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 60. Sidecar. 60 ml brandy (Pierre Ferrand 1840); 30 ml Cointreau; 22 ml lemon juice; sugar to rim the glass; garnish: orange peel.

2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 76. Sidecar. 50 ml VS Cognac; 25 ml lemon juice; 25 ml Cointreau.

2016 Jamie Boudreau: The Canon Cocktail Book. Seite 86. The Sidecar. 1 1/2 ounces brandy; 1/2 ounce Combier triple sec; 1/2 ounce lemon juice; garnish: sugar rim, if desired.

2017 Gary Regan: The Joy of Mixology. Seite 277. Sidecar. 1 1/2 ounces cognac; 1 ounce Cointreau; 1/2 ounce lemon juice; optional: sugar, for glass; garnish: 1 lemon twist.

2017 Jim Meehan: Meehan’s Bartender Manual. Seite 357. Side Car. 2 oz. Rémy Martin VSOP cognac; 0,75 oz. lemon juice; 0,5 oz. Cointreau; 0,25 oz. simple syrup.

2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 151. Sidecar. 1 1/2 ounces Cognac; 1 ounce Cointreau; 3/4 ounce lemon juice; garnish: 1 orange twist.

2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 152. Our Sidecar. 1 1/2 ounces Pierre Ferrand Ambre Cognac; 1 ounce Pierre Ferrand dry curaçao; 3/4 ounce lemon juice; 1 teaspoon simple syrup; garnish: 1 orange twist.

2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 155. Sidecar (Boozy). 2 ounces Cognac (preferably VSOP); 3/4 ounce Cointreau; 3/4 ounce lemon juice.

2018 Alex Day, Nick Fauchald, David Kaplan: Cocktail Codex. Seite 155. Sidecar (Balanced). 1 1/2 ounces Cognac; 1 ounce Cointreau; 3/4 ounce lemon juice.

explicit capitulum
*