sidecar

      For nearly two decades of sharing (or perhaps rambling about) hypertext with you, one thing has remained constant: my assertiveness when exploring new interests, particularly cocktails. When I developed a fondness for Porch Swings, I was eager for you to share in that excitement. The same goes for Blood Orange Margaritas (only during the right season), my long-standing affair with the Perfect Manhattan, the Boulevardier that has featured in nearly every year since, and last year's Slushy Paper Plane phase. Over this past winter and spring, my focus has shifted to Sidecars, classic cocktails from the 1920s with as many differing backstories as the excuses my kids offer for not completing their homework.

      One of the more entertaining tales involves an American army captain in Paris during World War I, who supposedly would arrive at a bar in a motorcycle sidecar — raising numerous questions for me, including: who was driving? — becoming a frequent patron at either the Hôtel Ritz Paris or Harry’s New York Bar, depending on the storyteller. His order consisted of a blend of cognac, orange liqueur, and lemon juice, which eventually led bartenders to name the beverage after his unique ride. In other variations of the origin, bartenders would serve the drink with some leftover mixture from the cocktail shaker in a separate glass, which they called a sidecar as well. While this could be true, I'm skeptical—and entertained. What truly captivates me is its flavor. It has been described as the French equivalent of a margarita, and I can see why — it’s strong (thanks to the cognac), bright (due to the lemon), and a touch sweet (courtesy of the orange liqueur), yet balanced, as is common with daisy cocktails. Typically served with a sugared rim, I find this unnecessary for flavor (as it’s sweet enough), but I can't resist how raw sugar catches the light, so I include it here. We could all use a little extra shine occasionally, right?

      P.S. My cookbooks are currently available at the fantastic independent Porchlight Books. If you purchase any of them — one, two, or all three — they will come with a personalized Mother's Day card signed by me (and occasionally my 10-year-old). Be sure to order by Monday 4/27 to receive your gift(s) in time for 5/10. [Smitten Kitchen Cookbook Sale]

      Sidecar: This drink is usually crafted with a 2:1:1 ratio, but we’ve slightly reduced the lemon component, the final 1, as this is our preference. Feel free to adjust it back if you like it otherwise. Typically, Sidecars are made with either cognac or brandy, but I recently enjoyed an excellent variant with bourbon at Albany Ale & Oyster—perhaps you will too.

      1 ounce (30 ml or 2 tablespoons) lemon juice, plus an extra wedge for the sugared rim

      Raw or turbinado sugar for the rim (optional)

      3 ounces (90 ml or 6 tablespoons) cognac or brandy

      1 1/2 ounces (45 ml or 3 tablespoons) cointreau or triple sec

      To sugar the rims of your glasses, rub a lemon wedge around the edge and roll it in the raw sugar. In a cocktail shaker or jar filled with ice, shake together the cognac, cointreau, and lemon juice until it's exceedingly cold to hold. Strain the mixture into your glasses. Cheers!

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