10. Sidecar

25 Jul

David believed firmly, however, in the theory that there was something about the atmosphere of Paris that gave an extra tang to a sidecar, or any other drink whatever.

— Carl Van Vechten, Parties: Scenes from Contemporary New York Life (New York: Knopf, 1930), p. 123.

“I always drink Scotch in New York,” said Eloise. “Cocktails before dinner, of course. I like old-fashioneds. You should have one of Leo’s old-fashioneds! And side-cars. I simply adore side-cars. But they’re awfully potent. They’re brandy and cointreau, you know. Did you never taste one?” Sally wished Eloise would please stop talking about drinking. “Who’s Leo?” “He’s a bootlegger. I mean he isn’t—he has a place in the Village. The cutest bar! You stand right up to it and have your drinks. But all the women in New York drink at the bars . . .”

— Ward Greene, Weep No More (New York: Harrison Smith, 1932), pp. 121-22.

According to Robert Vermeire’s Cocktails: How to Mix Them, which contains one of the earliest recipes for this particular drink, it “is very popular in France. It was first introduced in London by MacGarry, the celebrated bar-tender of Buck’s Club” [(London: Hebert Jenkins, 1922], p. 44).

Rim the glass with sugar.

1 1/2 oz. cognac

3/4 oz. Cointreau

3/4 oz.  freshly squeezed lemon juice

Lemon twist for garnish.

From: Popular Science, vol. 99: 5 (November 1921), p. 49.

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