Brandy

Question 1

Sidecar

Answer 1

3:2:1 Ratio

1.5 oz Cognac
1 oz Cointreau or Orange Curaçao
0.5 oz Lemon
Shake
Sugar rim

Question 2

Pisco Sour

Answer 2

2 oz Pisco
1 oz simple syrup
1/2 lemon
1/2 lime
1/2-3/4 oz egg white or aquafaba
Dry Shake
Ice
Shake
Garnish: Bitters

Note: The limes you get in Peru are different than the limes you get here so mixing lemon and lime mimics those. Bitters were added to cover the smell of eggwhite

History: There have been cocktails made in Peru with Pisco that date back to the 1700s but the story with the most possible outcome (bc of clear-cut evidence) is that it was created in the 1920s by American bartender Victor Morris who moved to Peru in 1903 and opened his own bar in Lima in 1916.

However, there is also a mention of a drink in a cookbook that sounds a whole lot like a Pisco Sour called “Nuevo Manual de Cocina a la Criolla” published in 1903 (the same year that Victor Morris moved to Peru) that suggests this drink was created over 100 years ago: “An egg white, a glass of Pisco, a teaspoon of fine sugar, and a few drops of lime as desired, this will open your appetite.”
In Chile, they don’t add the egg white or the bitters

More about Pisco: Pisco is a brandy made from grape juice.
The only two countries that make Pisco are Peru and Chile. If you were to buy a Peruvian Pisco in Chile, the label is stripped off by Chile. If you have a Chilean bottle of Pisco in Peru you probably got it illegally because it is illegal to import Chilean Pisco into Peru.

Peru Rules:
Only 8 varietals of grape allowed, can’t be distilled more than once, and can’t be aged on wood. Can’t add water, needs to be bottled at the proof it came out.
Chile: much more relaxed
13 Varietals allowed and you can add fruit to the wine, unlimited distillations, wood is allowed, and you can adjust proof.

Cognac is a brandy made from wine in grapes from cognac and then aged in oak barrels but there is more info