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
Astro pop (cocktail) Leaf Brands. An astro pop may be served as a cocktail, mixed drink or shooter. Several recipes exist. Alcoholic beverages used in the drink's preparation can include vodka, raspberry vodka, blueberry vodka, Prosecco (an Italian sparkling white wine), blue curaçao liqueur, Crème de banane and melon liqueur. Drink mixers used in its preparation can include sweet and sour mix, simple syrup and grenadine. Additional ingredients and garnishes can include sugar, raspberries, lemon juice and lemon. A cocktail spoon is sometimes used to aid in layer separation when preparing the drink, in which various beverages are slowly poured over the back