The Sidecar Cocktail: Recipe, Ratios and a Short History
By Matthew Martinez, Founder, CEO & Managing Broker, Diamond Real Estate Group. California DRE #01869679.
A classic Sidecar is 2 ounces of Cognac, 3/4 ounce of Cointreau and 3/4 ounce of fresh lemon juice, shaken hard with ice and strained into a chilled coupe. A sugared rim is optional. Start there, then adjust the lemon and orange liqueur to your taste.
The Sidecar is one of the few cocktails from the 1920s that never really went away. It has three ingredients, takes two minutes, and works as well before a dinner party as it does after one. Here is how to make it well, where it came from, and how to set it up when you are hosting.
Sidecar recipe (one drink)
- 2 oz (60 ml) Cognac (a VS or VSOP is ideal)
- 3/4 oz (22 ml) Cointreau or another good triple sec
- 3/4 oz (22 ml) fresh lemon juice, strained
- Optional: superfine sugar and a lemon wedge for the rim
- Garnish: an orange or lemon twist
Step by step
- Chill the glass. Put a coupe in the freezer for 10 minutes, or fill it with ice water while you mix.
- Rim it, if you like. Run a lemon wedge around half the outside of the rim and dip it in superfine sugar. Rimming only half lets each sip be your choice.
- Measure into a shaker. Add the Cognac, Cointreau and lemon juice. Use a jigger. A quarter ounce off in either direction changes the drink.
- Shake. Fill the shaker with ice and shake hard for 12 to 15 seconds, until the outside is frosty.
- Strain. Empty the ice water from the glass if you used it, then strain the drink in. A fine strainer catches ice chips and pulp.
- Garnish. Twist a strip of orange or lemon peel over the drink to release its oils, then drop it in or rest it on the rim.
Getting the balance right
The 2 : 3/4 : 3/4 ratio above is a common modern build. It sits between the two historic styles:
| Style | Cognac : orange liqueur : lemon | Taste |
|---|---|---|
| “French school” (early 1920s) | 1 : 1 : 1 | Brighter and sweeter |
| “English school” (Savoy Cocktail Book, 1930) | 2 : 1 : 1 | Drier, more spirit-forward |
| IBA official recipe | 50 ml : 20 ml : 20 ml | Close to the English style |
| David Embury’s version | 8 : 2 : 1 | Very dry, strong |
If yours tastes sharp, add a barspoon (about 1/8 oz) of simple syrup or use a sugared rim. If it tastes flat or sweet, add a little more lemon. Lemons vary a lot through the year, so taste each batch.
Choosing the ingredients
Cognac
Cognac is brandy from a defined region of France. VS is the youngest category and VSOP is aged longer. Either works here; save older bottles for sipping. You can also make a very good version with a California brandy.
Orange liqueur
Cointreau is the standard and gives a clean, dry orange flavor. Other triple secs work. A Cognac-based orange liqueur makes a richer, sweeter drink, so cut it back a little.
Lemon
Fresh juice is not optional. Bottled juice tastes dull and slightly bitter. Squeeze it the same day. Meyer lemons, common in Bay Area backyards, are sweeter and less acidic, so use a bit more juice or reduce the liqueur.
A short history
The Sidecar probably appeared around the end of World War I in London or Paris. Its earliest printed recipes date to 1922, in Robert Vermeire’s Cocktails and How to Mix Them and Harry MacElhone’s Harry’s ABC of Mixing Cocktails. Both used equal parts brandy, Cointreau and lemon.
Who invented it is still argued. The Ritz in Paris has claimed it. MacElhone credited a bartender at Buck’s Club in London, and the writer David Embury credited an American army officer in Paris who rode to the bar in a motorcycle sidecar. The ingredients closely resemble the older Brandy Crusta from New Orleans, though the two drinks are built and served differently. The sugared rim came later, showing up in recipes in the 1930s.
Variations worth trying
- Between the Sheets: equal parts Cognac, light rum and Cointreau with a little lemon.
- Apple brandy Sidecar: swap in apple brandy for an autumn version.
- Bourbon Sidecar: bourbon in place of Cognac, with a slightly sweeter result.
- Pear Sidecar: replace half the Cognac with pear brandy in late summer.
Serving Sidecars when you host
You can batch Sidecars for a party. Multiply the recipe, mix the Cognac, liqueur and lemon in a pitcher up to a few hours ahead, and keep it in the fridge. Shake single servings with ice to order, since the dilution from shaking is part of the drink. Rim the glasses before guests arrive.
Fall is a natural time for it in wine country. Harvest season in Sonoma and Napa means a lot of hosting, and a citrus-forward cocktail is a nice change after a day of red wine. If you want ideas for the space itself, see our guide to wine country backyards for entertaining. For more classic cocktails, try the Bee’s Knees or our espresso martini.
Questions people ask
Should a Sidecar have a sugar rim?
It is optional. Early recipes did not use one. A half-sugared rim is a good compromise and softens a tart batch.
What is the best glass for a Sidecar?
A chilled coupe or a small cocktail glass. The drink is served straight up, with no ice.
Can I use brandy instead of Cognac?
Yes. Cognac is a type of brandy, and other good brandies work well. Adjust the lemon and liqueur to taste.
How strong is a Sidecar?
It is spirit-forward: 2 3/4 ounces of Cognac and liqueur in one glass. Treat it like a Manhattan or a Margarita, and plan a ride if you are drinking more than one.
Hosting more often is one of the reasons people look for a bigger kitchen or a better yard. If that is on your mind, browse homes for sale or call us to talk through what you need.
Sources & notes
- Sidecar official recipe — International Bartenders Association
- Sidecar — Cointreau
- Sidecar (cocktail), history and early recipes — Wikipedia (summarizing Vermeire 1922, MacElhone 1922, Savoy Cocktail Book 1930 and Embury)
Last reviewed October 2026 by Matthew Martinez.
