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Cognac, orange liqueur, and lemon juice. The European answer to the Whiskey Sour, with a sugared rim that's often optional.
Typical way it's made: 2 oz cognac, 1 oz Cointreau, 1 oz lemon juice
Paris and London both claim it, with Harry's New York Bar and Buck's Club the usual contenders, and the earliest recipes landing in two bar manuals in the same year, 1922. David Embury credited an American army captain who arrived at his favorite bar by motorcycle sidecar; the name, at least, everyone agrees on.
Did you know
Harry MacElhone's early editions credited Pat MacGarry of London's Buck's Club with the drink; later editions quietly moved the credit to MacElhone himself.
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