This classic is deceptive in its simplicity.
started making the rounds in the most fashionable watering holes in London and Paris during the 1920s. Very simple in structure, the Sidecar is complex enough in flavor to satisfy even the most jaded palates, but not so over-the-top with mixological gewgaws as to frighten away the casual tippler.first, quality matters. Use a cheap mass-market brandy or a cut-rate triple sec, and your Sidecar's gonna suck.
This is a time when you want to break out a nice VSOP cognac, a good Armagnac or an excellent California brandy such as Germain-Robin. For the orange liqueur, pretty much only Cointreau has the right mixture of dryness and sweetness to make a Sidecar sing .Early recipes call for equal amounts of the three ingredients, which is way too boring for most people. Many guides call for a 2:1:1 ratio of brandy:lemon:Cointreau, but for some, that's too tart.
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