I followed the recipe on liquor.com.

cognac, light rum, triple sec, lemon juice

Another Prohibition-Era cocktail! I hope I never run out of these. This is a riff on a Sidecar, with the addition of rum and the subtraction of the sugared rim. It was created in the early 1930s at Harry’s New York Bar in Paris, by Harry himself. Harry’s New York Bar is another drinky-drink destination I’d like to visit when the pandemic is over.

This is a zow-wow-pow cocktail. Lots of flavor, good flavor. The only thing I would change is the triple sec. I’m happy to report my taste buds are getting more sensitive to the differences in the array of orange liqueurs we have to choose from, and triple sec is my least favorite. It could have something to do with the fact that my bottle is pretty inexpensive (are there expensive bottles of triple sec?), but I think Grand Marnier would be better…a brandy-based orange liqueur to go with the brandy in the drink. I’ll try that next, which might be in a few minutes. Depending on how much this one goes to my head. 🥴

I’m going to add this, because a year ago I would have wanted someone to list out the orange liqueurs commonly found in bars. A year ago I was buying ingredients (like triple sec) and I had NO IDEA what the flavor was. In fact, I thought triple sec was something like Everclear…I was surprised to learn it is orange! And I learned by taking a direct swig from the bottle I got on curbside pickup! I was clueless, but learning, swig by swig. So, the commonly found orange liqueurs:
triple sec
Grand Marnier
curaçao
Cointreau
There are others, but after nearly a year of mixing drinks and completing bartending and mixology schools, I’ve never needed any but these. Oh, but there are also orange bitters, but they are used differently than the liqueurs above. Orange bitters are more of a little slap of orange, where the liqueurs are a full punch. 👊