Mixology of the mouth: The Sidecar

A sugared rim adds elegance, texture, and forward sweetness to the classic Sidecar — which is why you need to mess with the recipe.

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Demerara sugar adds a certain “whole grain crunch” to the classic Sidecar.

Regular readers of this blog — both of them — may note that controlling sweetness is a sort of crusade of mine. A perfectly balanced drink rides that delicate edge where tart and sweet and booze all contribute equally, none getting too much attention.

Which brings me to the Sidecar, a pre- [or during-] Prohibition [-ish] drink that in most contemporary renditions is mixed 2:1:1 — 1.5 oz cognac, .75 oz lemon juice, .75 oz Cointreau.

Harry Braddock’s [him again] 1930 The Savoy Cocktail Book has it at .5/.25/.25 [more evidence of the giantism that’s gallumphed into cocktaildom over the past few drinking generations.]

The Sidecar is a wonderful, and yes, perfectly balanced, drink —  solid, simple, satisfying, the color of parchment. Classic, as they say.

Just add sugar…to the rim

Somewhere along the way — let’s call it 1934 just for sport — the drink picked up a sugared rim. The great Dale DeGroff, in his 2008 The Essential Cocktail, recommends the 2:1:1 ratio along with the sugar rim, explaining that the flourish is an adaptation of Jerry Thomas’ [him again] Brandy Crusta [page 52 of his Bartender’s Guide, for those following along via knockoff reprint].

And so with the contemporary Sidecar we have a classically balanced drink — with an added garnish that tips it, for me, into an unwholesome sweetness.

And so it’s tinker time again. Continue reading “Mixology of the mouth: The Sidecar”

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