
In Search of the Ultimate Sidecar
We asked 10 of America's best bartenders to submit their finest recipe for the Sidecar—then blind-tasted them all to find the best of the best.
- story: Robert Simonson
- photo: Lizzie Munro
We asked 10 of America's best bartenders to submit their finest recipe for the Sidecar—then blind-tasted them all to find the best of the best.
In "Masters of X," we spotlight bartenders chasing perfection in one drink. Here, Joaquín Simó takes on the Sidecar.
This version ups the Cognac and adds a spoonful of rich demerara syrup for body.
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A bona fide Prohibition-era classic, the Sidecar has struggled to successfully re-emerge in an era bent on retooling old recipes. Robert Simonson on why a good version of the drink…
The practice of offering a "sidecar" alongside a cocktail is spreading in popularity amongst New York bars, for reasons both practical and aesthetic. Chloe Frechette on its origins, and how…
Curaçao and citrus are front and center in this flipped take on the classic.
First created during World War I, this Cognac-based cocktail traditionally had only two other ingredients: Cointreau and lemon juice. This version uses Germain-Robin XO brandy and maraschino liqueur.