30 ml Rémy Martin 1738 Accord Royal
20 ml Cointreau
10 ml lemon juice
DIFFICULTY
PREP. TIME
5 MINUTES
GLASSWARE
Coupette
01
INGREDIENTS
1 oz Rémy Martin 1738 Accord Royal
2/3 oz Cointreau
1/3 oz lemon juice
3 cl Rémy Martin 1738 Accord Royal
2 cl Cointreau
1 cl lemon juice
02 HOW TO MAKE THE
HOW TO MAKE THE
RÉMY SIDECAR
- Pour 1 oz of Rémy Martin 1738 Accord Royal, 2/3 oz of Cointreau and 1/3 oz of lemon juice into a shaker filled with ice.
- Strain and pour into a coupette glass.
- Finish with orange peel for a rich flavor or lemon peel for freshness.
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The Rémy Sidecar
100 years old but ALWAYS contemporary. We’re celebrating its birthday this year with a special product bundle available at our e-shop partner reservebar.com
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The History of the Sidecar
The tides of war carried Americans to Europe and with them the cocktail style that America had made its own. We are told that the Sidecar was named for a certain US army captain whose preferred form of transport when out drinking in Paris was a sidecar. In London, your bar of choice would be the Buck’s Club with bartender Pat MacGarry. Paris had Harry’s Bar and the Ritz, Harry’s Bar remembered for its patron and famous cocktail authority Harry MacElhone, the Ritz for chief bartender Frank Meier who is celebrated as the inventor of the first luxury cocktail that featured the rarity of pre-phylloxera Cognac Fine Champagne, a Rémy Martin “Ritz Spécial”, vintage 1834.
One-third Cognac, one-third Cointreau, one-third lemon juice, ice, shake and serve. That’s what Harry MacElhone said it should be, back in 1922. It’s as simple as that. The citrusy character of the Sidecar displays the depth and versatility of Cognac as well as any cocktail ever created. Other recipes may vary the measures: three to two to one, so Cognac is a bigger part of it.
And in tribute to Frank Meier, let the Cognac please be Rémy Martin.
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