The sidecar is, in my opinion the apex of the cocktail. I offer three homages to this perfect balance of bandy/cognac and citrus.

Gold
23k gold leafed Santa Theresa Lemon pâté de fruits accompany Cointreau infused dark chocolate truffles made from Michel Cluizel's single estate dark chocolate from the Concepcion plantation in Venezuela. These are paired with a bottle of one of my favorite special occasion cognacs, Maison Surrenne's Tonneau No. 1 from 1922.

Grand
Sugar dusted Meyer Lemon pâté de fruits coupled with Concepcion and Grand Marnier Cuvée Spéciale Cent Cinquantenaire (150^th anniversary) dark chocolate truffles.

Classic
Cluizel 72% dark chocolate, Eureka Lemon, Cointreau, and Osocalis Brandy truffles.