Behind the Bar: The Sidecar
Share
The Sidecar cocktail is a timeless classic with a history as intriguing as its flavor. With possible origins in Paris, London, or even New Orleans, this drink has evolved through Prohibition, the craft cocktail revival, and modern mixology. From its ties to the 19th-century Brandy Crusta to its resurgence in today’s cocktail bars, the Sidecar has been constantly reinvented. Whether made with Cognac or brandy, Cointreau or Curacao, this drink continues to inspire bartenders worldwide. Dive into the fascinating story of the Sidecar and discover how this century-old cocktail remains a staple in bars today.
The Sidecar Cocktail: A Classic Drink with a Mysterious Past
Few cocktails have stood the test of time quite like the Sidecar. A drink with a history that stretches back over a century, its exact origins remain a topic of debate among bartenders and historians alike. Was it first poured in a luxurious Parisian bar, a London gentleman’s club, or does its lineage trace back even further to New Orleans? Let’s explore the origins, evolution, and modern variations of this legendary cocktail.
The Origins: Paris, London, or New Orleans?
The Brandy Crusta: The Sidecar’s Possible Ancestor
Before the Sidecar became a staple in bars worldwide, another cocktail set the stage: the Brandy Crusta. Created in New Orleans in the 1850s by bartender Joseph Santini, this drink featured brandy, Curacao, lemon juice, bitters, gum syrup, and a sugar-rimmed glass—elements that closely resemble the modern Sidecar. Some historians believe that the Sidecar evolved from this earlier concoction, refined and simplified over time.
The Parisian Connection: Harry’s New York Bar
One of the most popular theories credits the Sidecar’s invention to Harry MacElhone, the owner of Harry’s New York Bar in Paris. According to legend, the drink was created for an American army captain who often arrived in a motorcycle sidecar—hence the name. This Parisian origin aligns with the cocktail’s refined, sophisticated profile, making it a favorite among European and American drinkers alike.
The London Rivalry: Buck’s Club & Pat MacGarry
Across the English Channel, another claim comes from Buck’s Club in London, where bartender Pat MacGarry is said to have first mixed the Sidecar. In fact, early cocktail books, including Robert Vermeire’s 1922 guide "Cocktails: How to Mix Them", credit MacGarry with its creation. Interestingly, MacElhone and MacGarry once worked together at Buck’s Club, leading some to believe that the recipe traveled between cities before gaining fame.
The Evolution of the Sidecar
Like many classic cocktails, the Sidecar’s recipe has evolved over time. While the core ingredients remain Cognac (or brandy), orange liqueur, and lemon juice, variations in proportions and techniques have shaped its identity.
From Brandy to Cognac
Originally, the Sidecar was often made with brandy, but over time, Cognac became the preferred choice. Cognac’s richer, more complex profile elevates the cocktail, adding depth with notes of fruit, spice, and oak.
Orange Liqueur: Cointreau vs. Curacao
Another debate revolves around the choice of orange liqueur. While modern Sidecars often feature Cointreau, early versions may have used Curacao, which offers a slightly bolder, spicier profile. The choice of liqueur subtly changes the drink’s balance of sweetness and citrus brightness.
The Sugar Rim Controversy
Some bartenders argue that the sugar-rimmed glass is a nod to the Brandy Crusta, while others prefer to serve the Sidecar without added sweetness. Whether to rim or not is ultimately a matter of preference, but it highlights the contrast between classic and modern interpretations of the drink.
The Sidecar in the Modern Era
With the rise of craft cocktail culture, bartenders worldwide have begun reinterpreting the Sidecar with new ingredients, techniques, and presentations.
Flavored Cognacs & Infusions
Some modern variations incorporate flavored Cognacs, infused with ingredients like vanilla, cinnamon, coffee, or cherry. These enhanced spirits add depth and complexity, giving the Sidecar a new identity while preserving its classic character.
Homemade Syrups & Bitters
Another trend is the use of house-made syrups and custom bitters. Bartenders are experimenting with herbal, spiced, or fruit-infused syrups, adding unique layers of flavor. Some even reference the Brandy Crusta’s bitters component, blending old and new influences.
Elevated Presentation & Garnishes
Presentation has also evolved, with some bars serving Sidecars with smoked garnishes, large crystal-clear ice cubes, or intricate glassware. These techniques enhance the drinking experience, turning a classic into a modern masterpiece.
Why the Sidecar Remains a Timeless Classic
Despite its uncertain origins and evolving recipe, the Sidecar endures as a symbol of classic cocktail craftsmanship. Its perfect balance of citrus, spirit, and sweetness makes it both sophisticated and approachable, appealing to seasoned mixologists and casual drinkers alike.
So next time you order a Sidecar, think about its journey—from 19th-century New Orleans to the roaring ’20s in Paris and London, through Prohibition, and into today’s craft cocktail movement. Whether you enjoy it classic or with a modern twist, this legendary drink is a toast to cocktail history, innovation, and timeless elegance.