Originally Posted by
roesner
I came across an article about sidecars and I am looking for the tread: "Who did I just have my first sidecar with" but for the life of me can not find it.....
So here's the reference in the San Francisco Chronicle:
http://www.sfgate.com/cgi-bin/articl...sn=001&sc=1000
I learned to make and enjoy them back in 1961, a relic known by elderly barmen who learned during Prohibition.
I prefer the 1.5 oz Brandy, .5 oz Orange Liqueur, 1 oz lemon juice proportions, close to the original Margarita proportions.
The first I recall making used bar "well" stock, Korbel Brandy, Domestic Triple Sec, but always fresh squeezed lemon juice, de rigeur back in the years when classic cocktails still prevailed.
Fancy "Call" Sidecars used Cointreau and one of the lesser French brandies, Armagnac being less chic and cheaper back then.
I'm happy with the standard Mexican Hotel Bar version, "Presidente" Brandy (or the sweeter "Fundador", also from Domeq, Mexican "Controy" (cheap) and fresh squeezed juice (ideally from a blend which is 1/2 lemon, 1/4 lime, 1/4 orange).
The drink flies many angels above the general run of cocktails.