Shake all the ingredients with ice and strain into an iced old- fashioned glass. Garnish with the flamed orange peel. Note: If served "up," strain into a small cocktail glass with a sugared rim.
About twenty years ago, when I was working at the bar at the Hotel Bel-Air, I had just finished making a Sidecar one afternoon when an older gentleman looked at me and said, "You know what a real Sidecar is, son?" I thought I did until I heard him describe the recipe. After four years of tending bar, I finally began to collect proper recipes.