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 exist. They can be used as toothpicks and may have been used as hat decorations in the past. It is also possible to use them as hair decorations and place cards to tell people where to sit at a hosted event. Drinks That Commonly use a Cocktail Umbrella: •Lava Lava •Hawaiian Margarita •Haupia •Lava Pit •Piña Colada •Kona Coffee-Tini •Mac Nut Martini •Mai Tai •Clipper-Tini Other Uses: Though the most common use for the cocktail umbrella is as a garnish in drinks there are many other uses people have found. As a decoration piece people have used the umbrellas to