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Bubbly Sidecar

The Bubbly Sidecar is a sophisticated twist on the classic Sidecar, enhanced with a splash of sparkling wine for added elegance and effervescence. This cocktail is perfect for celebratory occasions or any time you want to elevate your drinking experience.

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Bubbly Sidecar

Bubbly Sidecar

Prep Time: 4 minutes
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Course: Drinks
Cuisine: Italian
Keyword: Cognac, Lemon Juice, Sparkling Wine, triple sec
Servings: 1
Author: Paul Kushner

Ingredients

  • 1.5 ounces cognac
  • ½ ounce triple sec
  • ¾ ounce lemon juice
  • 3 ounces sparkling wine
  • Sugar for rimming the glass

Instructions

  • In a cocktail shaker filled with ice, combine the cognac, triple sec, and lemon juice.
  • Shake well to chill and mix the ingredients thoroughly.
  • Rim the edge of a sparkling wine flute with sugar.
  • To do this, rub a lemon wedge around the rim of the glass and dip it into a plate of sugar.
  • Double strain the shaken mixture into the prepared flute to ensure a smooth texture.
  • Top off the cocktail with 3 ounces of sparkling wine.
  • Garnish as desired and enjoy!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Bubbly Sidecar offers a delightful balance of rich, citrusy, and bubbly flavors. The cognac provides a warm, robust base, while the triple sec adds a touch of orange sweetness. Lemon juice introduces a bright, tangy note, and the sparkling wine brings a crisp, effervescent finish. The sugared rim adds a sweet touch that complements the tartness of the lemon juice, making this cocktail both sophisticated and refreshing.

Bubbly Sidecar
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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