Episode 4: Taken for a Ride – Sidecar
About this Episode
This episode was really great to create. There is a ton of post WWI information that we learned and some surprising technological developments we learned of from that time. But not only that, we had a lot of fun and tried a really great, truly classic cocktail. Jason nailed the origins of this drink pretty succinctly. This drink is often attributed to Paris barman Harry McElhone, as he was essentially the "bartender of the Lost Generation." This is an American GI post-WWI cocktail, and it is well known that many Lost Generation cocktails came out of Harry's New York Bar in Paris, but in this case, Harry himself, further attested to by Robert Vermeire of the Embassy Club, admits that the Sidecar was first created by Patrick McGarry of the Buck's Club. Seems pretty certain to me who made the drink. It is attributed to Mr. McElhone because it became a standard at his bar which also featured the French 75 and the Boulevardier, also American favorites. We were stumped when we tried to ascertain, however, why the drink was named as such. Kevin knows motorcycles and he jumped in with an explanation of how a motorcycle with a sidecar is an entirely different experience than driving a motorcycle without one. The addition of the sidecar changes the need for balance, which is actually pretty challenging to manage alone, but then if the sidecar ever lifts from the ground in a turn, the vehicle becomes two wheeled again and the balance shifts suddenly. In other words, a sidecar can fuck you up (which is essentially the same reason as the name for the French 75). What’s in it:
- 1 oz brandy
- 1 oz Cointreau
- 1 oz lemon juice
This was a simple, solid, delicious cocktail. We all liked it. Nicole pointed out that the version we had Michael make us from the book was the French version. Michael made us another version we all loved equally well if not more that had an ounce more brandy, and half as much Cointreau and lemon juice each and he put powdered sugar on the rim. It was a lovely cocktail and added more of a boozy kick. Some of us even considered that this drink might be something we will order with some regularity. It has the qualities which have made the true classic cocktails: It's easy to make and it tastes good. Near the end of the show, Bethany became distracted by dogs riding in sidecars. For those of you who want to see dogs riding in sidecars...wearing goggles no less...here is the documentary to which she was referring: Sit, Stay, Ride
Recent Episodes from Monster in a Glass
Episode 99: Episode 99: Yo Ho Ho and a Bottle of Rum – St. Croix Rum Fix
Episode 98: Liking the Cut of Your Jib – The Royal Bermuda Yacht Club Cocktail
Episode 97: By Any Other Name – The Rose
Episode 96: Putting On The Ritz – Ritz Sidecar
Episode 95: Like Lambs to the Slaughter – Picon Punch
Episode 94: Welcome to the Club – Pendennis Cocktail
Join us as we discuss this almost completely forgotten cocktail. We also explore the Pendennis Club, where it got its name, and why we probably would not be asked to be members.
We also do a call back to the Old-Fashioned episode where the Pendennis Club made an appearance, and the Fish House Punch episode where we discussed similar types of social clubs. More clubs where we would probably not be asked to be members.
Episode 93: Currying Favor – Pegu Club Cocktail
In this episode we try to piece together what the purpose of the club was, why the British were there (hint: it rhymes with mimperialism), and a very tiny slice of Myanmar’s long and rich history that led to the cocktail we discuss.
Episode 91: Like Mother Used to Make – Mother-In-Law Cocktail
So, with nothing to go on as far a history of this cocktail we talk about, you guessed it, Mother-in-laws! Join us as we discuss the long-running mother-in-law jokes and stereotypes with roots in Vaudeville and the transition to other entertainment mediums, possibilities of where this trope might have originated, and whether there is any cultural truth behind overbearing mother-in-laws.
The recipe is:
1 tsp Peychaud's Bitters
1 tsp Angostura Bitters
1 tsp Amer Picon
0.5 oz orange curacao
0.5 oz simple syrup
0.5 oz maraschino
9 oz bourbon
Episode 90: Making a Monkey Out of Us – Monkey Gland
Join us as we break down the why Harry MacElhone and not Frank Meier created this drink, how the drink was used as a defense in a trial, and how this drink was named after some very weird virility experiments involving, you guessed it, monkey glands.
The recipe is:
1 ½ ounces dry gin
1 ½ ounces orange juice
1 teaspoon grenadine
1 teaspoon absinthe