Sidecar Recipe

Prepare glass rim

Chill a coupe or martini glass by placing it in the freezer for a few minutes or filling it briefly with ice water, then discarding. Rub the lemon wedge around the outer rim of the glass (or the top edge where you want the sugar). Pour the teaspoon of sugar onto a small plate and dip the moistened rim into the sugar, twisting to coat evenly. Set the glass aside.

Add the Rémy Martin cognac, Cointreau, fresh lemon juice, and optional simple syrup into a cocktail shaker.

Fill the shaker with ice (about 4–6 medium cubes). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. The vigorous shake helps to chill, dilute, and aerate the cocktail for a silky texture.

Double-strain the cocktail through a Hawthorne strainer and a fine-mesh strainer into the prepared sugar-rimmed coupe or martini glass to remove any small ice shards and lemon pulp.

Garnish with the reserved lemon wedge (optionally express the oils by twisting the peel over the drink before dropping it in) or a thin lemon wheel on the rim. Serve immediately.