1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Side Car Cocktail

1 jigger cognac brandy 1 pony Cointreau 1 lime—juice only

Pour into a mixing glass with cracked ice and shake well. Strain from the shaker into a cocktail glass, chilled before serving. The imported French Cointreau will he found superior to domestic brands. This is the Cointreau drink upon which the Duke of Windsor based the "Wallis Blue" cocktail he created at the prenuptial dinner for his bride. Some prefer lemon when making a Side Car to the tangy flavor of lime. Others make it by using one-third each of brandy, cura<;ao, and lemon juice. Some substi tute Triple Sec for the Cointreau. All are mighty good. One thing to bear in mind when mixing and serving the Side Car is that it must be well frapp^d. Therefore, never use cocktail glasses that have not been well chilled in advance. Legend has it that this cocktail was created by accident. An innkeeper of France, confused and excited by news of damage to his side car, combined separate orders of cognac brandy, Cointreau, and lemon juice into a single drink. The mischance proved a bonanza, for the happy mixture found instant favor. Growing in popularity through the years. Side Car has now become the smart drink of two continents.

Fifty-two