A Parisian classic. Cognac, lemon, and orange liqueur—shaken until cold and served up. The Sidecar is crisp, dry, and just sharp enough to cut through anything too rich or too sweet. There’s sugar at the rim if you want it, but it’s not necessary. The drink itself does the work.

It’s citrus-forward, slightly boozy, and always served with a little polish. Think of it as the French answer to a whiskey sour—bright, strong, and better than you remember.

Recipe

• 2 oz Cognac
  
  

• ¾ oz fresh lemon juice
  
  

• ¾ oz Cointreau or triple sec
   

Shake hard with ice and strain into a chilled coupe. Optional sugared rim. Garnish with a lemon twist.

A note: The Sidecar originated in Paris in the 1920s—served to American expats at hotel bars and brasseries. It’s one of the few drinks from that era that’s still made exactly the same way, and with good reason.

When we serve it: Dinner parties, winter cocktails, or when you want something classic that hits with precision.