Did you know the Sidecar cocktail was first created at The Ritz Hotel Paris in 1922, the same year that Jaguar was founded as the Swallow Sidecar Company by Sir William Lyons?
The classic recipe calls for equal parts cognac, Cointreau, and lemon juice, and in 1934, started wearing sugared rims.
Bourbon Steak’s Pear Brandy Sidecar ($8) is a variation of the classic with Clear Creek pear brandy, Combier triple sec, fresh lemon, orange, and honey. Shaken and served up with a sugar rim.
The Greek Sidecar ($10) at Zaytinya has Metaxa, Cointreau, Luxardo maraschino liquor, lemon juice, and a candied citrus rim. Shaken, not stirred.
Cava Mezze makes an apple-flavored Calvados Sidecar with Busnel Calvados VSOP, fresh lemon juice, Cointreau, and agave nectar. How do you like them apples?
Add some spice to your life with Galileo III’s Gingered Pear Sidecar with Hangar One spiced pear vodka, St. Germaine elderflower liqueur, ginger syrup, lemon juice, and cinnamon.
Ride off into the orange sunset with Blue Duck Tavern’s Mandarin Sidecar ($14) which mixes cognac, Mandarin liqueur, and Eureka lemon juice.
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.