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Paris / London (around World War I) · French / British

Sidecar (Cognac, Orange Liqueur & Lemon)

A pre-war classic and the brandy sour perfected — cognac, orange liqueur and fresh lemon, shaken cold and served up. The ratio, the sugar-rim question, and why good brandy matters.

By Table & Traditions Editors

Published June 26, 2026

A Sidecar straight up in a coupe with a half sugar rim and an orange twist, amber and bright on a dark bar.

One of the great early-20th-century cocktails, the Sidecar emerged around World War I in Paris or London and is essentially a brandy sour built with orange liqueur instead of plain sugar. It's the template for the 'sour' family made with a liqueur — elegant, citrusy and spirit-forward all at once.

Yield
Makes 1
Prep
4 min
Cook
0 min
Total
About 4 min
Difficulty
Easy

The Sidecar is the brandy sour at its most elegant — cognac, orange liqueur and fresh lemon, shaken cold and served up. Built right, it’s brisk, citrusy and spirit-forward all at once.

A sour, dressed in liqueur

Instead of plain sugar, the Sidecar sweetens with orange liqueur, which adds aroma and depth alongside the cognac. Fresh lemon keeps it sharp. That swap is what makes it more refined than a basic brandy sour.

Get the ratio right

The modern dry standard is about 2:1:1 — cognac, orange liqueur, lemon. The older equal-parts build is sweeter and softer. Start dry and adjust; limes and palates vary.

The sugar rim is your call

Half a sugar rim lets each sip be sweet or dry. Use a VS or VSOP cognac — smooth enough to shine, not so precious you’d resent shaking it. For gin and champagne instead, see the French 75. More in the Drinks guide.

Ingredients

Makes
1
  • 50 ml (1.75 oz) cognac (or good brandy) A VS or VSOP cognac is ideal — smooth enough to shine, not so precious you'd rather sip it neat.
  • 20 ml (0.66 oz) orange liqueur (Cointreau)
  • 20 ml (0.66 oz) fresh lemon juice
  • caster sugar, for the rim (optional)
  • orange or lemon twist, to garnish
  • ice

Method

Tap a step’s number to check it off as you go.

  1. If you want a sugar rim, rub a lemon wedge around the outer half of a chilled coupe and dip it in caster sugar. Set aside.

    Why: Sugaring only the outer half lets the drinker choose sweetness sip by sip and keeps sugar out of the drink itself.

  2. Add the cognac, orange liqueur and fresh lemon juice to a shaker with ice and shake hard for about 12 seconds.

    Why: A hard shake chills, dilutes and lightly aerates this citrus-forward drink into a brisk, balanced sour.

  3. Double-strain into the prepared coupe and garnish with a twist.

    Why: Double-straining leaves it silky and clear; the twist adds citrus-oil aroma over the top.

A quick, anonymous tap — no review needed.

Variations

  • Sugar rim or none

    Rim with caster sugar for a sweeter, dressier drink, or skip it for a drier, more spirit-forward Sidecar.

  • Equal parts

    Build it 1:1:1 (the older 'French' style) for a sweeter, softer drink, versus the drier 2:1:1 modern ratio.

  • Applejack / Calvados

    Use apple brandy in place of cognac for an autumnal, orchard-fruit version.

Serving & Storage

Serve straight up in a chilled coupe. Elegant and citrusy — a fine after-dinner drink.

Pairs with: Dark chocolate, Cheese plate, Roast duck, Citrus tart.

Storage: Make to order. Cognac and Cointreau keep indefinitely; squeeze lemon fresh each time.

Nutrition

Per serving (1 cocktail (~90 ml))

Calories
195
Protein
0 g
Carbs
9 g
Fat
0 g
Fiber
0 g
Sugar
7 g
Sodium
0 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

What ratio should I use?

The modern dry standard is roughly 2:1:1 (cognac : orange liqueur : lemon). The older 'French' style is equal parts, which is sweeter and softer. Start at 2:1:1 and adjust to taste.

Do I need a sugar rim?

No — it's optional and divides drinkers. A sugar rim makes it sweeter and more festive; skipping it gives a drier, more grown-up Sidecar. Sugaring only half the rim lets you have it both ways.

What brandy works if I don't have cognac?

Any good brandy will do. A VS or VSOP cognac is classic, but Armagnac or a solid Spanish brandy works; apple brandy makes a lovely seasonal variation.

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Further reading