This classic cocktail invented in the jazz age needs to be enjoyed more than it is. A Sidecar is made from three simple ingredients; Brandy, Cointreau and Lemon juice. In my opinion, the Sidecar has not just been forgotten, it has become endangered because of the National Franchise Restaurant Conspiracy Against Traditional Cocktails (N.F.R.C.A.T.C.). Cocktails over indulgent in presentation and non-alcoholic flavor are what these company's million dollar expended polls tell them we want. If traditional mixology and God forbid alcohol content have to be sacrificed then so be it. Your going to get the cocktail on the menu because the company has ordered it so. As an experiment I requested the Sidecar at Applebees, Bennigan’s, Chili's, T.G.I. Friday's, Ruby Tuesday and Max and Erma's. None of the servers knew what I was talking about and all were unwilling to offer me this simple drink. A few of the servers consulted the bartender who was obviously dumb-founded. And to further add insult to injury the bar featured the necessary ingredients but the bartender was too ignorant to put the three ingredients together! Each visit to these restaurants was a disappointment. Protest these national restaurant's ignorance of traditional cocktails by visiting your local independently owned restaurant instead. I finally found a server (unsure but willing) to offer me a Sidecar at an independently owned restaurant. And the drink was worth the hassle I had to endure.
I prefer the "English School" mix: two parts Brandy, one part Cointreau, one part Lemon Juice (even less lemon juice to reduce too much sour taste), glass rimmed with sugar.
I prefer the "English School" mix: two parts Brandy, one part Cointreau, one part Lemon Juice (even less lemon juice to reduce too much sour taste), glass rimmed with sugar.
