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 (2012 film) stars, concluding that "Whatever the flaws and dips in energy-level, Cocktail is a feel-wonderful movie. Shake it, stir it and get nicely woozy." Meena Iyer of Times of India gave the movie 3.5/5 stars, commenting that "What Cocktail should be truly applauded for is its permissiveness. As a film it breaks shackles and ushers in a new free spirit that Gen-Now will relate to." Aniruddha Guha of DNA India gave the movie 3.5/5 stars, stating that "The best thing about Cocktail is that it is as different as a film can get within a very conventional format. My favourite scene