I’ve had some time off recently, and I’m trying to catch up on some classics. This one was created by Harry McElhone in London, and originally contained equal parts triple sec, creme de menthe and lemon. The thought of that makes my stomach turn, but fortunately Harry moved to his own bar in Paris and swapped the creme de menthe with gin. The drink then underwent some tweaking. At the Savoy’s American Bar, Harry Craddock upped the gin, and Peter Dorelli added egg white to get to the version we have today:
- 2 oz Gin
- 0.5 oz Triple sec
- 0.5 oz Lemon juice
- 1 Egg white
Shake all the ingredients and dry shake. The add ice and shake until well-chilled and strain into a cocktail glass.
For me, this just on the unbalanced side of sour. The Sidecar is on my “to do” list, and I’ve read that some people also find that original recipe too sour, and this has the same 1:1 ratio of lemon juice to triple sec. I think adding a teaspoon of sugar syrup, as many modern Sidecar recipes do, would achieve a perfect balance. The texture is lovely and the flavours are simple, so with a better balance I think this would be a beautiful drink.