Sidecar Recipe

Prepare the glass

Chill a coupe or martini glass in the freezer for several minutes. Rub the lemon wedge around the rim of the chilled glass, then dip the rim into a shallow plate of superfine sugar to create an even sugared edge. Set the glass aside.

Measure and pour the cognac, Cointreau, and fresh lemon juice into a cocktail shaker.

If using simple syrup for added sweetness, add 0.25 oz to the shaker.

Dry shake (if using egg white)

If including egg white for a silkier texture, add it now and perform a dry shake (shake vigorously without ice) for 10–15 seconds to emulsify and build foam.

Add a generous amount of ice to the shaker (about 1 cup) to chill and dilute the drink properly. Seal the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is cold and frosty.

If you used an egg white and did a dry shake, open the shaker, add ice, and shake again for 8–10 seconds to properly chill and integrate the foam.

Double-strain the cocktail through a fine mesh strainer into the prepared chilled, sugar-rimmed coupe to remove ice shards and any coagulated egg white.

Express a lemon twist over the drink to release the oils, run it around the rim if desired, and drop it into the glass as garnish.

Serve immediately.