How to Make a Sidecar

www.donleebrussel.com

The Sidecar is my favorite drink. Here's one way to make one.

The ingredients call for brandy, cointreau, and sweet and sour. The better your ingredients, the better the drink.

I like freshly squeezed lemon and a splash of OJ in mine as opposed to sweet and sour.

To make the drink, chill a glass. Pour the contents in shaker. Shake. Strain. Enjoy.

Shot at the Philly West Bar in Westwood.

Music: Feist - Mushaboom (Dirty Remix) - www.childishgambino.com

Category:

Howto & Style

Tags:

• Brandy
• cognac
• hennessy
• cointreau
• sweet
• sour
• lemon
• mixed
• drink
• cocktail
• sidecar
• bar
• liquor
• feist
• mushaboom
• bartending

[m76vision]

Overpour.. other than that it looks nice. Isn't a Sidecar supposed to be served in a cocktailglass?

[thatrader]

Some people like it in a martini glass with a sugar rim. I'm just not one of those guys.

[DanDanTheBassman]

I just made a sidecar for the first time. The video's on my profile.

[habacuk1985]

nice looking bar, cool music, wrong technique, bartender with baseball cap? awfull sour mix or whatever it is!!!

[122172639]

ooh no way orange vodka will ruin brandy, cognac, or whiskey... steer clear. See my other comment. Cointreu is standard, Grand Marnier a bit fancier, Triple Sec allowable, vodka a big no no. Lemon slices and lime juice > sours always.

[122172639]

This isn't a traditional sidecar, which is far smoother.

The very first step is taking the lemon slices and crushing them with ice in a shaker using a mortar/pestle technique... then you add your brandy/cognac (some use makers mark in lieu of courvoisseur or brandy, which is oftentimes too cheap in local bars to be worth drinking)... also adding orange liquor of choice: Grand Marnier for me, cointreu standard. Shake those, filter into a sugar rimmed glass, add a spritz of OJ at the end.

[nshtt]

Me either, martini glasses and I do not mix.. wish I could find a bartender like you, that actually chills my glass.

[drinkart]

I always teach bartenders to build drinks in the mixing tin for one simple reason: if you drop it, it's not going to shatter. If you're building a drink in the service glass it should remain nice and stable on the rail, but tins are picked up and therefore more likely to be dropped (I see tins bounced all the time).

Pouring over the ice chills the liquor as it's being poured. Liquid flow over ice = convective cooling; ice added to liquid = conductive cooling. Convection is far more efficient.

[lucarenzo]

Great Music!!

[brilliantcocktails]

try making it without the sour mix, use a fresh lemon.. plus why is it in the US that bar tenders start making there cocktails from the metal part of a boston shaker plus adding ice first?! it is bad form..