Sidecar (sweet)

Here’s a drink that took me a delightful period of trial and error to master. Now purists such as David Embury insist that a sidecar should not be too sweet. I agree with that sentiment when you have a quality cognac on hand. For the other times when a reasonable brandy will do, this is a drink that is sure to delight.



  • Zester
  • Saucepan
  • Shaker
  • Small plate to rim glass with sugar (optional)


  1. Zest the rind of one lemon into a saucepan. Add 1 cup of water and two cups of sugar. Simmer over a medium low heat for 15 minutes. Set lemon syrup aside and let cool.
  2. Place cocktail glasses in freezer for at least 15 minutes.
  3. Pour a few tablespoons of sugar into a small plate.
  4. In a cocktail shaker add 2 parts brandy, 1 part Cointreau, 1 part lemon juice, 1 part cooled lemon syrup and a lot of ice. Shake vigorously.
  5. Remove glass from freezer.
  6. Rim the outside top edge of the chilled cocktail glasses with a wedge of lemon and then carefully roll the rimmed edge in the sugar until the the top is lightly coated.
  7. Pour sidecar into the chilled, sugar rimmed cocktail glasses.

What you should know

Adjust this recipe to taste. If you don’t like it too sweet or if you are using a quality (expensive) brandy or cognac than by all means use less lemon syrup. You can always adjust to taste.

Store leftover lemon syrup in a glass container in the refrigerator for up to 3 months — if it lasts that long. The lemon syrup is also great for making Sparkling lemonade

Re: Sidecar (sweet)

Re: Sidecar (sweet)

too sweet for me. This is for people who like the sugary cocktails. My favorite side car is the Meyer Lemon Sidecar which is seasonal but well worth wait.