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A simple cocktail that won't drive you crazy, this sidecar recipe is from France and has a big citrusy kick.

The sidecar may have been invented in either London or Paris, and it was certainly making the rounds by the end of the First World War. It's quite similar to the brandy crusta of the mid-nineteenth century, although no bitters or gum syrup are used. Instead, this sidecar recipe produces an elegant cocktail that's ideal for sipping in the summer sun.

This drink can be a little dry if too much lemon juice is used, although some call for a 2:1:1 mixture of spirits and lemon juice. You can substitute any kind of triple sec in practice, but Cointreau is the most popular.



  • A cocktail glass
  • 1 double shot of Three Barrels VSOP cognac
  • 1 shot of Cointreau
  • 1 tablespoon of lemon juice
  • Ice
  • A cocktail shaker
  • A slice of orange to garnish

How to serve it

  • Pour all of the ingredients apart from the slice of orange into the cocktail shaker and shake.
  • Strain into the cocktail glass, and garnish with the orange slice.