The Sidecar - A hint of days gone by

A Sidecar for the Holidays - Memories of Days Gone By

Vintage cocktails are all about bringing back memories of great times with friends and family . . . and for the cocktail aficionado, memories of great - and classic - cocktails from days gone by.  The Sidecar, which came to us from Europe, about the time of WWI is one of these.  An officer, it is reputed, chilled from riding in a motorcycle sidecar, entered a Parisian bar (said to be either Harry's or the Ritz) and asked for a warming drink, from the bartender.

 We don't need to ride in a motorcycle sidecar or even go to Paris.  You can enjoy much the same warming drink, right at home or at any good bar.  Either way, a Sidecar is a great vintage cocktail. 

Here's how I make mine:

The Sidecar

1  Jigger brandy

1/2 Jigger Cointreau

1/2 Jigger freshly squeezed and strained lemon juice

Combine the ingredients in a shaker with cracked ice.  Shake well and strain into a chilled cocktail glass.  No garnish necessary, but I think a thin strip of lemon peel or a small piece of orange is very appropriate.

TIP:  Use Cointreau, not triple sec.  The flavor speaks for itself.

The Bee's Knees. . . the cat's meow

My specialty is vintage cocktails, and when I saw the Bee's Knees, I immediately got more curious.  Any cocktail that's named for a truly old fashioned expression has got to have some interest for me.

To my way of thinking, the Bee's Knees is a good cocktail for nearly any season, but I'd recommend it for spring through early fall.  As its name implies, it contains something to do with bees. . . namely, honey.  And although I don't like to reduce a recipe to something overly simple, the Bee's Knees is basically a gin sour made with honey, instead of powdered sugar.


Here's how I make mine:

The Bee's Knees

2 oz Dry gin
Juice of 1/2 lemon
1 Tbs Honey
1/2 Tbs Warm water

Make "honey syrup," by mixing a tablespoonful of honey, with the warm water.  Add the lemon juice and gin, and shake well with cracked ice.  Pour into a chilled coupe (an old-fashioned champagne glass).  No garnish needed, but if you insist on decorations, a small piece of lemon peel will do.

The Champagne Cocktail:  Remember Casablanca?

When I think of the cinema classic Casablanca, I think immediately of Paul Henreid ordering champagne cocktails, for himself and Ingrid Bergman.

This drink, "starred" in both Casablanca and An Affair to Remember.  In both situations, those who ordered it showed impeccable taste.

The Champagne Cocktail is easy to make and a wonderful drink for sit-down dinners or casual gatherings.  I like mine on the dry side, so I use a brut champagne.  But make it your way.  If you prefer it less dry, use a sweeter sparkling wine or even an Asti spumante.  And if your barware permits, I recommend a classic champagne coupe, but it looks and tastes just as wonderful in a modern flute.  Here's how I make them:

Champagne Cocktail

1 Sugar cube (or 1 tsp granulated sugar)

Angostura Bitters

1 oz Brandy

Well chilled champagne or sparkling wine

Place the sugar at the bottom of a classic champagne coupe (or flute glass).  Add several dashes of Angostura Bitters, then add the brandy.  Slowly add the cold champagne and garnish with some lemon peel.

Tip:  If Angostura Bitters are a bit too intense, feel free to use Fee's Orange Bitters.  And if you'd like to make the version featured in An Affair to Remember, use pink champagne or sparkling wine and make the drink in a cocktail (martini) glass.