Launch Library
Between the Sheets
Cognac, light rum, Cointreau, lemon. Harry MacElhone, Paris, 1930s. A Sidecar with rum added — fortified, complex, dangerously easy.
Servings
Served inCoupe
MethodShaken
Ingredients
- Cognac VSOP1 ounce
- Light Rum1 ounce
- Cointreau1 ounce
- Fresh Lemon Juice½ ounce
Directions
Combine all ingredients in a shaker with ice. Shake until well-chilled. Double-strain into a chilled coupe.
Notes
Equal parts cognac and rum. The Cointreau and lemon balance the strength.