“…bring me a light breakfast. Black coffee and a Sidecar.” – Auntie Mame
A popular Prohibition-era classic—and favorite hair-of-the-dog of Hollywood’s Auntie Mame—the Sidecar is a potent, citrusy, Cointreau-laced cocktail. The trick to serving a sophisticatedly simple, not cloyingly sweet, Sidecar lies in sourcing ultra-fresh ingredients—no bottled lemon juice—and perfectly balancing proportions.
In this second in a series of holiday cocktails, chic chef Viviane Bauquet Farre gets the Sidecar just right.
While traditionally made with cognac, “in this version,” says Bauquet Farre, “I substitute a smoky bourbon for the cognac, giving the classic cocktail a taste of the New World. Plus, it gets a flavor boost with aromatic bitters.”
Greet holiday guests at the door with a shaker of Sidecars and, as Auntie Mame says: “Live, live, live!”
Bourbon Sidecar with Lemon Bitters
Active time: 10 min
4 oz (120 ml) bourbon
2 oz (60 ml) Cointreau
1 1/2 oz (45 ml) fresh lemon juice
2 dashes lemon bitters
Twists of lemon as garnish
In a martini shaker, mix the bourbon, Cointreau, lemon juice and bitters with ice cubes.
Shake until a thin layer of frost appears on the outside.
Pour into cocktail glasses. Garnish each glass with a twist of lemon and serve immediately.