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My Favorite Sidecar


Adapted from a recipe by Mark Mendoza, wine director, Sona Restaurant, West Hollywood

Reinterpreted Classics
1 lemon wedge
Saucer of granulated sugar
2 ounces Cognac
1 ounce Cointreau or triple sec
1/4 ounce Luxardo Maraschino liqueur
1/2 ounce fresh lemon juice
1 dash Angostura bitters
1 lemon twist, for garnish
Moisten the rim of a cocktail glass with the lemon wedge, and press the outer rim of the glass into a saucer of granulated sugar, rotating the glass until the entire rim is coated with sugar.

Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds. Strain into the prepared glass, and add the garnish.