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
U-Boot (beer cocktail) U-Boot (beer cocktail) A U-Boot is a beer cocktail that is made by dropping a shot glass of vodka into a glass of beer. It is popular in Germany, Poland, Macedonia, and Flanders. In Germany, the liquor korn is sometimes used instead, while in Flanders and the Netherlands, "jonge jenever" is preferred. It is called a U-Boot (German abbreviation of "Unterseeboot", "submarine") because the shot glass of vodka sinks to the bottom of the glass of beer. The shot glass then "surfaces" when the cocktail is drunk. In Flanders and the Netherlands, it is called a "Duikboot", literally translated "Submarine".