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
French 75 (cocktail) According to the recipe in Harry MacElhone's book "Harry's ABC of Mixing Cocktails," a French 75 is supposed to be served in a highball glass. The Highball glass, which the Tom Collins Cocktail is also served in, would support the theory of French 75 being a variation of the Tom Collins. French 75 (cocktail) French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a "Soixante Quinze" (Seventy Five). The drink dates to World War I, and an early form was created in 1915 at the