Pour all ingredients into a cocktail shaker halfway filled with ice cubes. Shake well. Rub the rim of a chilled cocktail glass with a lemon slice, then dip in a plate of sugar so that the sugar sticks to the rim. Strain the mixture into the glass. Garnish with a lemon twist and serve.

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The Sidecar is a classic cocktail traditionally made with Cognac, orange liqueur (Cointreau, Grand Marnier or another triple sec), and lemon juice. In its ingredients, the drink is perhaps most closely related to the older Brandy Daisy, which differs both in presentation and in proportions of its components. The exact origin of the Sidecar is unclear, but it is thought to have been invented around the end of World War I in either London or Paris. The Ritz Hotel in Paris claims origin of the drink . The first recipes for the Sidecar appear in 1922, in Harry MacElhone's Harry's ABC of Mixing Cocktails and Robert Vermeire's Cocktails and How to Mix Them. It is one of six basic drinks listed in David A. Embury's The Fine Art of Mixing Drinks (1948). In early editions of MacElhone's book, he cites the inventor as Pat MacGarry, "the Popular bar-tender at Buck's Club, London," but in later editions he cites himself. Vermiere states, "This cocktail is very popular in France. It was first introduced in London by MacGarry, the celebra...

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