The classic recipe calls for equal parts cognac, Cointreau, and lemon juice, and in 1934, started wearing sugared rims.
Bourbon Steak’s Pear Brandy Sidecar ($8) is a variation of the classic with Clear Creek pear brandy, Combier triple sec, fresh lemon, orange, and honey. Shaken and served up with a sugar rim.
The Greek Sidecar ($10) at Zaytinya has Metaxa, Cointreau, Luxardo maraschino liquor, lemon juice, and a candied citrus rim. Shaken, not stirred.
Cava Mezze makes an apple-flavored Calvados Sidecar with Busnel Calvados VSOP, fresh lemon juice, Cointreau, and agave nectar. How do you like them apples?
Add some spice to your life with Galileo III’s Gingered Pear Sidecar with Hangar One spiced pear vodka, St. Germaine elderflower liqueur, ginger syrup, lemon juice, and cinnamon.
Ride off into the orange sunset with Blue Duck Tavern’s Mandarin Sidecar ($14) which mixes cognac, Mandarin liqueur, and Eureka lemon juice.