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
Cocktail umbrella garnishes started being used in the 19th century, with non-edible garnishes being introduced after prohibition. Two examples of these non-edible garnishes are cocktail umbrellas and swizzle sticks. Since their introduction, cocktail umbrellas use as a garnish has become a large part of their purpose. As a garnish, they complete the drink's presentation and identify it as tropical. However, cocktail umbrellas differ from other drink garnishes. Unlike foods commonly used as garnishes, such as cherries, olives, or citrus, cocktail umbrellas do not add to the flavor of the drink and have a purely aesthetic purpose. Alternative uses for cocktail umbrellas also