Today we have a throwback to one of the earliest cocktails, sort of. Lots of books talk about the brandy cocktail as a forerunner of modern cocktails and it certainly checks the boxes, a spirit, an acid and a sweetener. If you look at most cocktails these are the basics, they may use multiple versions of each element but for it to be a cocktail it needs the big three. So, we are gonna make a prohibition version of the original brandy cocktail. Won’t you join me as we stand and make, the Sidecar.
So what separates the Sidecar from a Brandy Cocktail? Bitters. The cocktail has them, the Sidecar doesn’t. Seems like a subtle distinction, but it matters. This drink only has three ingredients and if you don’t get them just right, you can tell. There is nowhere to hide if you mess up, no bitters to help blend and mask a heavy hand. Of course, most folks make a sidecar with bourbon these days, but we are going with the classic.
Grab your tins and pop in 2 ounces of brandy, 1 ounce of Cointreau and 3/4 of an ounce of fresh squeezed lemon juice. Shake with ice and double strain into a chilled coupe. Lemon twist for garnish.
It doesn’t get much easier than that. As long as you get your measurements just right. A sloppy pour here, an imprecise measure there and this one breaks down. That’s life, isn’t it? All a delicate balance. A little too much of this, too little of that and things break down. Life and cocktails, ain’t that a thing? I got it right with the drink, the jury is still out on life. This one is nice, you can definitely taste all three elements working in harmony. I like that. Maybe we should try harmony, or at least not shouting over each other. That’s all I’ve got, the marks on the cell wall say it’s Tuesday again. I’m gonna go for a walk in the sun and see if I can find the melody. Stay safe, stay hydrated and stay sane, my friends.