Sidecar
Cognac, triple sec, lemon — a Parisian classic that batches beautifully.
Ingredients
| Cognac / brandy | 2 oz |
| Triple sec | 0.75 oz |
| Fresh lemon juice | 0.75 oz |
| Total volume | 3.50 oz |
Garnish: Sugar rim, lemon twist
Tip: change “Make” to scale the recipe, or switch units for the metric world.
How to make it
Shaken · Easy · about 3 minutes
- 1
Add the cognac / brandy, triple sec and fresh lemon juice to a cocktail shaker filled with ice.
- 2
Shake hard for 10–15 seconds until the outside of the shaker frosts over.
- 3
Double-strain into a chilled coupe glass.
- 4
Garnish with sugar rim, lemon twist.
Tools you'll need
Making a batch for a party?
This example makes 12 servings with added water at 27% of the full recipe volume before dilution. This is a planning assumption; water from ice at service is not predicted. Edit this recipe and create a purchase sheet → See the pre-calculated 8-serve batch →
| Ingredient | × 12 | mL |
|---|---|---|
| Cognac / brandy | 24.0 oz | 710 |
| Triple sec | 9.0 oz | 266 |
| Fresh lemon juice | 9.0 oz | 266 |
BatchPour tools produce estimates for planning purposes only. Actual dilution, ABV, and ingredient yields vary by technique, ice temperature, and produce. Always taste and adjust. Drink responsibly.
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Sidecar FAQ
What's in a Sidecar?
A classic Sidecar is made with cognac / brandy, triple sec, fresh lemon juice. It's shaken and served in a coupe glass.
What is the ABV of a Sidecar?
The listed ingredients calculate to approximately 31.4% ABV before added water or ice melt, with approximately 1.83 US standard drinks per serving. Water lowers the concentration but does not change the alcohol quantity.
Should I shake or stir a Sidecar?
Shake it. Citrus and other non-spirit ingredients need the aeration and hard chill that shaking gives.
How do I batch Sidecars for a party?
Scale each ingredient by your number of servings. Open this recipe in the batch planner to choose added water, package sizes and ingredients to hold for service. Preset water percentages are planning assumptions applied to all recipe liquid before dilution, not predictions of ice melt.