How to make
Shake the Cognac, Cointreau and lemon juice.
Strain into a martini glass.
If necessary, add a zest of lemon or orange for decoration.
Like many classic cocktails, the origin of the Side Car cocktail is not officially defined. The Side car would have probably seen the light of day at Buck's Club in London in the early 1920s, its creator would be Pat MacGarry, one of the bartenders. A second less probable version would attribute this cocktail to Franck Meier of the Ritz in Paris around 1923. Another hypothesis attributed the Side car cocktail to Harry Mac Elhone of New York's Bar / Harry's Bar in Paris, but this is not the case because in 1922 he himself would have attributed this cocktail to the Buck's Club in London.
Robert Vermeire published the recipe for the first time in 1922 in "How to mix them", the recipe was then made with equal parts of brandy (cognac), triple sec (cointreau) and lemon juice.
Concerning the origin of the name of this cocktail, there are just as many versions. The majority version tells us that the name would pay homage to an army officer who used to go to the bar in a sidecar.
Its origin being disputed, the dosages in the recipe are debated and no one can say today what the authentic proportionality of the ingredients is, it is only a matter of personal taste. Some indeed preferred the Side cocktail because with ingredients in equal doses but this option is very far from unanimous, for many the balance of the cocktail is completely broken in this case. It's up to you to test...