Harry's New York Bar, Paris.
As you may have gathered, I am a big fan of iconic things. Because, admittedly, they are always iconic for a reason! I drank my first Sidecar during my student days in 'Harry's Bar New Yorkwhen I lived and studied in Switzerland, at the famous 'Montreux Palace Hotel' in Montreux. And since the holidays are upon us again, a better cocktail may be poured, in these times of pre-made mixers, and other pre-made colourful fantasies. Gentlemen, you just can't go wrong with the following motto: 'Stick to the Classics'.
The Ritz Hotel in Paris claims the origin of this cocktail.
The first recipes for making the Sidecar appeared as early as 1922, in Harry MacElhone's 'Harry's ABC of Mixing Cocktails' and in Robert Vermeire's 'Cocktails and How to Mix Them'. It is also one of the six basic drinks listed in David A. Embury's 'The Fine Art of Mixing Drinks (1948)'. The tasty drink is most closely related to the older cognac 'Crusta', although it does differ in presentation, size and ingredients.
Buck's Club, London.
In the early editions of MacElhone's book, he quotes Pat MacGarry as the inventor. The popular bartender in Buck's Club, London. However, in later editions he mentions himself. Vermeire says that the cocktail was very popular in France and that it was first introduced in London by MacGarry, the celebrated bartender. Embury, on the other hand, gives credit for the invention to an American army captain in Paris during the First World War. He named the cocktail after the fast sidecar motorbike he was riding at the time!
By the way, speaking of Paris. When I lived there, I couldn't help but visit 'Harry's New York BarOf course. And you can guess it, I drank my Sidecars in this authentic bar too.
As complicated as it may look in the mixology canon, it deceives you in its simplicity. Actually, it is easy to make like your morning cup of coffee! With the simple combination of just three ingredients and a few ice cubes to spice it up, a perfect taste and aroma match is achieved. Although it is very simple in structure, it is certainly complex enough to satisfy the most spoilt taste buds.
If you feel like it, you can experiment with the proportions. The oldest recipes talk about the proportional, simple mix of the 3 ingredients, but for many this is a bit boring. Several guides and recipe books mention a 2:1:1 ratio of Cognac, lemon juice and Cointreau. I, however, prefer to add a little more Cointreau (triple sec) than lemon to keep a balance that is acceptable to me. But feel free to taste and test your own proportions.
Belroy's Bijou, Antwerp.
To be sure, I made an appointment with one of the best cocktail bars in Antwerp, Belroy's Bijouwhere a passionate top mixologist, Mr. Dieter Van Roy, explained to me, with the right moves, how they make a more than good Sadecar.
Ingredients:
- Cognac: 4cl
- Cointreau: 1 cl
- Lemon / Lemon: 3 cl
- Sugar syrup: 2 cl (sugar to be dissolved in water in proportion: 1:1)
With expert flair, the snarled Dieter mixes for me a delicious Sidecar, with a smooth swing.
How do we do it?
Combine the Cognac or brandy, the Cointreau, and the lime juice in a cocktail shaker, together with the sugar syrup, and fill well with ice cubes. No ice flakes otherwise it will dilute too much. Shake vigorously for at least 10 seconds, and pour through a strainer. Garnish the glass with a slice of orange or lime peel if you wish to brighten it up.
Easy peasy as they say, or in French: 'Simple comme bonjour'.
Optional:
Prepare the cocktail glass by making a slit in a lime slice and going over the edge of the glass with it. Then turn the glass over and rub the rim with very fine sugar to make a superfine sugar rim stick to the glass. Chill the glass until you need it to serve the cocktail. The first mention of this sugar rim on a Sidecar is in 1934, in three books: 'Burke's Complete Cocktail & Drinking Recipes', 'Gordon's Cocktail & Food Recipes' and in 'Drinks As They Are Mixed' (a revised reprint of Paul E. Lowe's 1904 book).
Gentlemen......cheers !
Raphaël van den Poel, former fashion consultant of Scapa, Reinhard Frans and Atelier NA tailored suits,
writes our weekly blog on gentleman matters. He writes for MYX Magazine, a Flemish luxury lifestyle platform.
He also has his own blog which you can read here: http://belgiandandy.blogspot.com
Raphaël van den Poel
The Belgian Dandy
