Although you probably have a trusty bottle of Cognac at home, you can swap that out for bourbon for your next Sidecar cocktail if you prefer whisky. Nick Meyer, head bartender of Miku Toronto (known for its wide variety and expertise in torched sushi), shares his recipe for Miku's version of the Sidecar. Adjusting the ratio so that it's equal parts bourbon and Cointreau makes for a smoother drink that balances the whisky.
2 tbsp Bulleit Bourbon
4 tsp freshly squeezed lemon juice
2 tbsp Cointreau
lemon twist, for garnish
Rim a cocktail glass a quarter way up the side with sugar.
Add all in a cocktail shaker filled with ice, shake and fine strain into prepared glass.
Garnish with thick lemon twist.
Recipe Source:
