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 strainer Cocktail strainer A cocktail strainer is a metal bar accessory used to remove ice from a mixed drink as it is poured into the serving glass. A type of sieve, the strainer is placed over the mouth of the glass or shaker in which the beverage was prepared; small holes in the device allow only liquids to pass as the beverage is poured. There are two common types of strainers. The Hawthorne strainer is a disc (called the "rim") with a handle and two or more stabilizing prongs. A metal spring fixed around the edge of the rim rolls inward