I’m sharing a Sidecar Recipe that flips the classic with a surprising ingredient swap and comes together in minutes.

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I love serving a Bourbon Sidecar because it feels like a little dare. Taking the classic Sidecar and using bourbon whiskey while keeping the bright lift of Cointreau or triple sec turns it into something smoky and sly, like citrus with a wink.

It’s sharp, slightly reckless, makes you wonder what else could happen, and honestly, you might catch yourself thinking about it the next day. I call it my Bourbon And Cointreau experiment, friends always want the backstory.

There’s a push and pull between oak and citrus that makes you reach for another sip, even when you swore you wouldn’t.

Ingredients

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Oak aged spirit with caramel notes; high in calories, alcohol, no protein or fiber.
Sweet orange liqueur, boosts citrus aromas, adds sugar and carbs, small alcohol content.
Bright, tart and low calorie; it’s got vitamin C, acidity balances sweetness.
Equal parts sugar and water; pure sweetness, high carbs, no fiber or vitamins.
Adds crunchy sweet rim, pure sucrose carbs, no nutrients, visually attractive touch.
Chills and dilutes; affects strength and texture, zero calories or nutrition.
Zest oils give bright aroma and bitter citrus notes, tiny vitamin boost.

Ingredient Quantities

2 oz bourbon whiskey

3/4 oz Cointreau or triple sec

3/4 oz fresh lemon juice

1/4 oz simple syrup (1 part sugar 1 part water)

Ice cubes as needed

Superfine or granulated sugar for rimming the glass (about 1 tablespoon)

Orange or lemon twist for garnish

How to Make this

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1. Stick a coupe or martini glass in the freezer to chill while you prep, then pour about a tablespoon of superfine or granulated sugar onto a small plate.

2. Run a lemon wedge around the glass rim to wet it, press the rim into the sugar and give it a little twist to coat, tap off the extra.

3. Fill a cocktail shaker about two thirds full with ice; use big cubes if you got em for slower dilution.

4. Add 2 oz bourbon, 3/4 oz Cointreau or triple sec, 3/4 oz fresh lemon juice and 1/4 oz simple syrup to the shaker.

5. Shake hard for 10 to 15 seconds until the outside of the shaker is very cold, you gotta chill and dilute it just right.

6. Strain the cocktail into the chilled, sugar-rimmed glass; for a cleaner drink double strain through a fine mesh if you want no little ice shards.

7. Express an orange or lemon twist over the drink to release the oils, rub the peel around the rim if you like extra aroma, then drop the twist in as garnish.

8. Taste it quick; if it’s too tart add a touch more simple syrup, if too sweet a splash more lemon will fix it, don’t overthink it.

Equipment Needed

1. Chilled coupe or martini glass (stick it in the freezer while you prep)
2. Small plate or saucer for the sugar rim
3. Cocktail shaker with lid (cobbler or Boston style)
4. Jigger or measuring spoons for 2 oz, 3/4 oz and 1/4 oz pours
5. Big ice cubes or an ice tray and an ice scoop or tongs, get big cubes if you can
6. Citrus reamer or handheld juicer for fresh lemon juice
7. Fine mesh strainer for double straining out tiny ice shards
8. Paring knife and small cutting board for twists and wedges
9. Peeler or channel knife to make a clean orange or lemon twist

FAQ

Q: Can I use triple sec instead of Cointreau? A: Yes. Triple sec works fine, it's usually sweeter and less complex than Cointreau so the drink might taste a bit flatter. If you want brighter orange notes stick with Cointreau.

Q: How can I make it less sweet? A: Cut the simple syrup in half or leave it out altogether, and use the full 3/4 oz fresh lemon to keep balance. You can also choose a drier orange liqueur or use less of it, but taste as you go.

Q: What bourbon should I use? A: Pick a midproof bourbon around 90 to 100 proof that you like the flavor of. Something smooth and not too smoky is best so the citrus and orange liqueur can shine. Examples: Buffalo Trace, Maker's Mark, or Elijah Craig.

Q: How do I rim the glass with sugar without it falling off? A: Chill the glass, rub a lemon wedge around the rim, then dip lightly into superfine sugar. Tap off excess so the rim is thin. Superfine sugar sticks better and wont feel grainy.

Q: Should the cocktail be shaken or stirred? A: Shake it. The lemon juice needs vigorous shaking with ice to chill, dilute and aerate. Shake about 10 to 15 seconds, then fine strain into the sugared glass.

Q: Can I make this in a batch for a party? A: Yes. Multiply the ingredients but leave out the ice. Keep it refrigerated and add ice and shake each portion before serving if you can. Mixed ahead it will be okay for a day but loses its fresh lemon brightness after that.

Bourbon Sidecar: A Tasty Twist Recipe Substitutions and Variations

Bourbon whiskey: swap with cognac or good brandy for a more classic Sidecar vibe, or use rye whiskey for a spicier profile that stands up to the citrus
Cointreau or triple sec: use Grand Marnier for a richer, slightly boozy orange note, or orange curaçao or curaçao liqueur as a close, often cheaper substitute
Fresh lemon juice: lime juice gives a brighter sharper citrus, grapefruit juice softens the tartness for a gentler drink
Simple syrup (1:1): use honey syrup (1:1 honey and warm water) or agave nectar for a different sweet character, or maple syrup for a deeper, richer sweetness but use a touch less

Pro Tips

1) Chill the glass but rim it last second. If you sugar the rim then leave it out the freezer the condensation will wash the sugar away, so wait till youre ready to pour.

2) Use big ice and feel the shaker, not the clock. Big cubes mean slower dilution, and you want to stop when the metal tin is properly freezing cold, not turned into water. Double strain if you hate tiny ice shards.

3) Fresh lemon only, no bottled junk. Roll the lemon on the counter for more juice, strain out pith or seeds, and remember a tiny pinch of sugar or even salt will round out the tartness if it bites too hard.

4) Get the oils from the peel for aroma. Squeeze the twist over the surface, rub it on the rim and drop it in. If you wanna be fancy, warm the peel briefly over a flame before squeezing for a quick caramelized hit, but be careful not to set the bar on fire.

Bourbon Sidecar: A Tasty Twist Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I’m sharing a Sidecar Recipe that flips the classic with a surprising ingredient swap and comes together in minutes.

Servings

servings

Calories

270

kcal

Equipment: 1. Chilled coupe or martini glass (stick it in the freezer while you prep)
2. Small plate or saucer for the sugar rim
3. Cocktail shaker with lid (cobbler or Boston style)
4. Jigger or measuring spoons for 2 oz, 3/4 oz and 1/4 oz pours
5. Big ice cubes or an ice tray and an ice scoop or tongs, get big cubes if you can
6. Citrus reamer or handheld juicer for fresh lemon juice
7. Fine mesh strainer for double straining out tiny ice shards
8. Paring knife and small cutting board for twists and wedges
9. Peeler or channel knife to make a clean orange or lemon twist

Ingredients

2 oz bourbon whiskey
3/4 oz Cointreau or triple sec
3/4 oz fresh lemon juice
1/4 oz simple syrup (1 part sugar 1 part water)
Ice cubes as needed
Superfine or granulated sugar for rimming the glass (about 1 tablespoon)
Orange or lemon twist for garnish

Directions

Stick a coupe or martini glass in the freezer to chill while you prep, then pour about a tablespoon of superfine or granulated sugar onto a small plate.
Run a lemon wedge around the glass rim to wet it, press the rim into the sugar and give it a little twist to coat, tap off the extra.
Fill a cocktail shaker about two thirds full with ice; use big cubes if you got em for slower dilution.
Add 2 oz bourbon, 3/4 oz Cointreau or triple sec, 3/4 oz fresh lemon juice and 1/4 oz simple syrup to the shaker.
Shake hard for 10 to 15 seconds until the outside of the shaker is very cold, you gotta chill and dilute it just right.
Strain the cocktail into the chilled, sugar-rimmed glass; for a cleaner drink double strain through a fine mesh if you want no little ice shards.
Express an orange or lemon twist over the drink to release the oils, rub the peel around the rim if you like extra aroma, then drop the twist in as garnish.
Taste it quick; if it's too tart add a touch more simple syrup, if too sweet a splash more lemon will fix it, don't overthink it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.