Sign up now to be the first to try this kit in December. It will be featuring Chateau Laubade VSOP Armagnac as the base spirit as we prefer this to the Cognac Sidecar. Spirituous and just on the sour side, the sugar rim is considered by some to be integral to this classic cocktail. Read about cocktail measures and measuring. TASTE Sidecar kit is in the making and will be on its way to our December Subscribers soon. SHAKE all ingredients with ice and fine strain into chilled glass. We’ve taken this classic cocktail and made it even better, using Armagnac instead. That version, for obvious reasons, didn’t. Thankfully sugar rims are now less fashionable and its best to keep it simple with a twist of lemon used if desired and the peel dropped into the glass. The Sidecar cocktail has been in circulation for a century, and over those many decades, it’s been many things: an iconic brandy cocktail a relic of Parisian cocktail culture from the 1920s and even, in its early days, an equal-parts drink, composed of brandy, lemon juice, and orange liqueur. The earliest written reference of this is in 1934. It has been known that the Sidecar is served in a glass with a sugar coated rim. While keeping the Cointreau from the original recipe. Method: Shake all ingredients with ice and fine strain into a glass. If you are a fan of the classic Sidecar cocktail, then you will love the Asian inspired, Tokyo Sidecar. Every bar and book has a slight variation, but the above recipe is a good place to start. Some will dilute the Cointreau with simple syrup, keeping the sweetness but reducing the orange flavour. The variations on this are many, and not always in these ratios. However David Embury says this is all wrong and he argues it should be 2 brandy, 1/2 triple sec 1/4 lemon juice, but we think this makes an overly dry Sidecar and the ratios should be saved for a daiquiri. The traditional recipe is thought to be the equal parts formula (1 brandy, 1 triple sec, 1 lemon juice) this was the first published recipe (Harry McElhone, 1919). The proportions of the drink are debated almost as much as the origin. We believe it appears to have Parisian origins and to have been popularised by Pat MacGarry at London’s Bucks Club in early 1900’s. It’s assumed that the bar was Harry’s New York Bar. Embury’s 1948 Fine Art of Mixing Drinks, he mentions the Sidecars origin: “It was invented by a friend of mine at a bar in Paris during World War 1 and was named after the motorcycle sidecar in which the captain customarily was driven to and from the little bistro where the drink was born”. Like many cocktails we will probably never know who created the sidecar as it has a slightly lost and jumbled history. It is complex and balanced but still a ‘sour’, those with a sweet tooth can sugar the rim of the glass. The Sidecar is a classic cocktail normally made with Cognac. Our December 2015 Christmas kit is based on the Sidecar cocktail with a few TASTE twists! Here’s more about what a Sidecar is and the history behind it.
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