1 full shot of Hennessy cognac

½ shot glass Cointreau (or to taste)

Fresh squeezed lime juice (1/4 cup)

Fresh squeezed lemon juice (1/4 cup)

Fresh squeezed orange juice (1/8 cup)

Rim with sugar

Garnish with fresh orange slice




1. Rim martini glass with lemon and then coat with sugar. Set aside.

2. Fill cocktail shaker with ice.

3. Add cognac and Cointreau.

4. Squeze lemon, lime and orange juice into one container. Add juice to skare, shake and serve.

Garnish with orange slice and enjoy!

Recipe courtesy of  Sheree Delorenzo, the Seaport Grille, 2012.


by Victoria Brown: “My Dad was a bartender and he taught me the art” says Sheree DeLorenzo of Seaport Grille in Gloucester. She shares with us his recipe for an old favorite – the Sidecar – which “goes back to my Dad’s day”.

The history of the Sidecar is ambiguous. The only point which is generally agreed is that it was invented around the end of World War I, but it is uncertain whether it originated in London or Paris and there are several theories about who invented it. 

The most popular anecdote is that told by David A. Embury in his book, Fine Art of Mixing Drinks, where he claimed that “It was invented by a friend of mine at a bar in Paris during World War I and was named after the motorcycle sidecar in which the good captain customarily was driven to and from the little bistro where the drink was born and christened.”  

It is thought that Embury was referring to Harry’s New York Bar in Paris. The owner, Harry MacElrhone, wrote a book in 1922 called Harry’s ABC of Mixing Cocktails which also has a recipe for the Sidecar. However, he attributed the drink to Pat MacGarry, a bartender at the Buck’s Club in London. This theory is supported by Robert Vermeire in Cocktails and How to Mix Them.

Traditionally, a Sidecar contains cognac, an orange flavored liqueur, such as Cointreau, and lemon juice. The standard ingredients are widely accepted, but the ratios are almost as hotly contested as the origins of the drink. Early recipes call for an equal amount of each, but later recipes tend to opt for more cognac. This is the method that DeLorenzo follows, she puts one shot of Cognac and about ½ shot of Cointreau.  It is worth experimenting to see what proportions you like best – the aim is to find the right balance between sweet and sour.

In modern recipes, lime juice is often used interchangeably with lemon juice. DeLorenzo uses both and also adds orange juice; she explains that this is “to give it an extra sweet taste” and because it goes well with the orange flavor of the Cointreau.

Sidecars are traditionally served in a martini glass and DeLorenzo rims hers with sugar. You don’t have to use a sugar-rimmed glass, again this is a matter of taste; if you have mixed your Sidecar on the sour side it will help to counteract the sour flavor.

DeLorenzo shakes the mix over ice and strains into her sugar-rimmed glass. It’s as simple as that. “Here’s to the old fashioned Sidecar” she says as she takes a sip and toasts her father. “Cheers, Dad. Delicious!”



My dad was a bartender and he taught me the art of tending bar. He was a bartender at the Ritz-Carlton. So today, I'm thrilled to make you a drink. It goes back to my dad's day, which is called a sidecar.

And I'm just going to rim this class a little bit with the lemon juice. Just like that. And then I'm going to take this and I'm going to put it into a sugar, a fine sugar, and we're going to rim the glass. This is for garnish. So as you can see, this is rimmed with sugar. What a nice glass that is.

I have ice cubes here. I'm going to throw them into a small mixing class. And I'm going to pour one shot of Hennessy into the glass. One, two, three, four. That's one shot. This is Cointreau, the nice orange French liqueur from France. And I love Cointreau. It's very sweet. This is a nice great after-dinner drink. So I'm just going to rim this around with just a little Cointreau. Just like that. Just to add a little taste of orange.

We're going to take our lemon, cut it in half, and I'm going to ream some fresh lemon juice right into this pouring measuring cup. So right now I have a little bit of lemon. I'm going to take some lime juice, some fresh lime juice, and I'm going to ream that right in to our measuring cup.

I'm just going to take a little bit of orange because of the orange liqueurs that are in this drink, just to give it an extra sweet taste. And that's going to make our martini very sweet. So I'm going to take a little bit of fresh orange juice and just put that right into the juices here.

And I'm going to pour our juices right in. I'm going to give it a nice shake. This is a nice shaken martini. Shake, shake, shake, shake.

My bartending skills are coming back to me. There we go. So here we go, we have a nice shaken drink.

And then, I am just going to take this strainer and I'm going to strain it right into this glass. Oh my golly, doesn't that look great?

OK, I like to garnish this with a slice of orange right on the side. How pretty is that?

Here's to the old-fashioned sidecar. Cheers, Dad. Delicious.

I love it. Delicious. Thank you.

The Sidecar
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