"Less is more" said the master of the international style, architect Mies van der Rohe. He was talking about architecture but the slogan also rings true when we look at the noble art of mixology. The previous drink I offered you, the Margarita, was one example, and the Sidecar is another.
Believed to be created soon after World War I, the drink became popular in the 1920s and is still going strong. And what is a more appropriate drink in the winter season than one based on cognac? The warm, cosy feel and caramel taste of French brandy is topped with Cointreau's orangey notes and a refreshing tartness from lemon juice. So jump in and enjoy the ride; you won't regret it.
4 cl cognac
1.5 cl Cointreau
1.5 cl lemon juice
0.5 cl simple syrup
Shake the ingredients with ice. Strain into a cocktail glass. Garnish with a lemon twist, or don't.
The recipe is a present-day version. In the 1920s the drink was made with equal parts of the first three ingredients, later known as the French School of Sidecars. In the 1930s an English School emerged with a ratio that said 2:1:1. Both of these two classic versions omitted syrup.
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