Sidecar (cocktail) base rather than rum, and with Cointreau as the sweetening agent rather than sugar syrup. He recommends the same proportions (8:2:1) for both, making a much-less-sweet sidecar. However, Simon Difford, in his book "Encyclopedia of Cocktails", notes Harry Craddock's ratio of 2:1:1 in "The Savoy Cocktail Book", and then suggests a middle ground between Craddock's recipe and the "French School" equal parts recipe of 3:2:2, calling Embury's daiquiri formula "overly dry" for a sidecar. The earliest mention of sugaring the rim on a sidecar glass is 1934, in three books: Burke's "Complete Cocktail & Drinking Recipes", Gordon's "Cocktail & Food
Don Alfredo (cocktail) the first distilled spirit made in the new world. As there were no glass bottles in the 16th century, the brandy was shipped in ceramic (clay) containers sealed with beeswax. The drink originated in Lima, Perú in 2008; the cocktail gained popularity by the end of 2012, and is now enjoyed in most countries Peruvian pisco and elderflower liquor are available. In a cocktail glass filled with ice, pour in 45ml Pisco, 30ml elderflower liqueur (such as St Germain) and 20ml lime juice. The cocktail should not be confused with the brand of pisco. Although it can be made with