Mendo Sidecar

Adapted from Artisanal Cocktails by Scott Beattie

First created during World War I in either London or Paris, this Cognac-based cocktail traditionally had only two other ingredients, Cointreau and lemon juice. I’ve discovered that Germain-Robin XO brandy, made with a high percentage of Pinot Noir grapes, is a fantastic base for a sidecar, but you can also use VSOP Cognac or another well-aged brandy. The maraschino liqueur adds a lovely floral high note. Spraying the drink with orange oil gives you a fresh citrus aroma as you start to take a sip. Most sidecars are served in a sugar-rimmed glass, but I don’t feel that this version needs it.

Reprinted with permission from Artisanal Cocktails by Scott Beattie. Copyright (c) 2008 by Scott Beattie. Photo (c) 2008 Sara Remington. Published by Ten Speed Press, a division of Random House, Inc.


Serving: 1

  • 1 1/2 ounces brandy (preferably Germain-Robin XO)
  • 1/2 ounce Cointreau
  • 1/4 ounce maraschino liqueur (preferably Luxardo)
  • 3/4 ounce lemon juice

Garnish: orange peel

  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain into a chilled coupe or cocktail glass.
  4. Garnish with an orange peel.