The Sidecar. Photo by Donna Turner Ruhlman.
Some cocktails seem worthy of making based on the name alone, regardless of what’s in them. Since reading that there was a cocktail called a Sidecar 20 years ago, I’ve wanted to make one. But the brandy threw me off. Brandy is an after-dinner sipper, not a mixer. And if it’s just brandy, rather than Cognac, why bother at all? And if it
is Cognac, why mix it?
But damned if the Sidecar didn’t keep itchin’ at my heart, wanting to be scratched. I loved it for its simplicity, 2 parts brandy, 1 part orange liqueur (such as
Cointreau), 1 part lemon juice (which seemed like a lot of lemon—¼ lemon juice).
I happened to be shopping at a good independent grocery store here in Cleveland called
Heinen’s, and ...
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