My wife’s favorite restaurant was the Daily Grill in Tyson’s II Galleria. I say “favorite” because it not only served genuine California cuisine like sourdough bread and fresh Cobb salad, but had a bartender who was a wizard at mixing Sidecars just the way Ali loves them. I say “was” because the property managers at Tysons II yanked the lease out from under Daily Grill a few years back, and they had to close shop. In the confusion my wife lost track of the bartender who presided at Daily Grill, and so lost her beloved Sidecars.
After a short period of mourning, she decided we (meaning “I”) should try to learn to make our own Sidecars. We ended up purchasing several bartender’s guides (including a mid-90s Mr. Boston we picked up in a thrift shop) and after some experimentation, she judged the recipe above (derived from Mittie Hellmich’s Ultimate Bar Book) to be the best. In fact, she now says *my* Sidecars are the best in town. Try it yourself – and I dare you to contradict her.
1 1/2 oz Grand Marnier
3/4 oz Remy Martin brandy
3/4 oz Lemon juice
Rim a cocktail glass with sugar. Put the Grand Marnier, Remy Martin, and lemon juice in a cocktail shaker with ice. Shake, then pour into the cocktail glass. Serve with a smile.