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 probable" the theory advanced by Låftman (1946), which Liberman summarizes as follows: In his book "Imbibe!" (2007), David Wondrich also speculates that "cocktail" is a reference to a practice for perking up an old horse by means of a ginger suppository so that the animal would "cock its tail up and be frisky." Several authors have theorized that cocktail may be a corruption of cock ale. There is a lack of clarity on the origins of cocktails. Traditionally cocktails were a mixture of spirits, sugar, water, and bitters. But by the 1860s, a cocktail frequently included a liqueur. The first