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 umbrella is restaurants and bars that maintain an "island" theme such as Hawaii. Cocktail umbrella A cocktail umbrella is a small umbrella or parasol made from paper, paperboard, and a toothpick, used as a garnish or decoration in cocktails, desserts or other food and beverages. The umbrella is fashioned out of paper, which can be patterned, with cardboard ribs. The ribs are made from cardboard in order to provide flexibility and to hinge so the umbrella can be pulled shut much like an ordinary umbrella. A small plastic retaining ring is often fashioned against the stem, a toothpick, in order