Prohibition Era Cocktail
Few cocktails exude the effortless sophistication of the Sidecar. Traditionally crafted with cognac, this Prohibition-era gem finds a new groove with rum—adding a tropical twist to its citrusy charm. Think of it as the cocktail equivalent of a vintage car fitted with a turbocharged engine: classy, yet unexpectedly exhilarating.
Let’s take a deep dive into the Rum Sidecar, a cocktail that balances the warmth of rum with the zesty bite of lemon and the sweet complexity of orange liqueur.
A Brief History of the Sidecar
The origins of the Sidecar, much like the drink itself, are perfectly shaken—part fact, part myth. It’s said to have emerged in Paris during World War I, named after the motorcycle sidecar used by its alleged creator, a dapper army captain. As cocktail historian David Wondrich notes, this “civilized drink” became a staple of high society, proving that even wartime could have its moments of elegance.
The rum variation? That’s where things get exciting. Swapping cognac for a richly spiced or aged rum brings a whole new depth of flavor to this classic, making it a standout choice for those seeking a fresh take on tradition.
Why Rum Works in a Sidecar
For this recipe, we recommend Diplomático Reserva Exclusiva, a Venezuelan rum with rich notes of toffee, orange peel, and a hint of vanilla. Its smooth, complex profile complements the cocktail’s citrus elements while adding a subtle sweetness that elevates the experience.
If you’re after something with a little more edge, try Plantaray 5-Year Barbados Rum. Its balance of tropical fruit and oaky spice gives the drink a bold backbone, perfect for those who prefer their cocktails with a punch of personality.
How to Make a Rum Sidecar
Ingredients:
- 2 oz Diplomático Reserva Exclusiva (or your preferred aged/spiced rum)
- 1 oz Cointreau (or any quality triple sec)
- ¾ oz freshly squeezed lemon juice
- Optional: granulated sugar for rimming the glass
Instructions:
- Should you want to be really fancy, rim your coupe glass with sugar: rub a lemon wedge around the edge and dip the glass into granulated sugar. This adds a sweet contrast to the drink’s tartness.
- Add rum, Cointreau, and lemon juice to a cocktail shaker filled with ice.
- Shake vigorously for 10–15 seconds until well chilled.
- Strain into the prepared coupe glass.
- Garnish with a twist of lemon peel for a final touch of elegance.
Pro Tip
For an extra layer of complexity, experiment with a dash of orange bitters or substitute the Cointreau with Grand Marnier for a richer, more decadent finish.
Why You’ll Love It
The Rum Sidecar is proof that classics are meant to be reimagined. Whether you’re hosting a dinner party or enjoying a quiet evening in, this cocktail strikes the perfect balance between history and innovation.
Want more rum cocktail inspiration? Explore our library of recipes and rum history at rumosphere.com.
The Rumosphere 