Skip to main content

This sidecar drink recipe has only 3 ingredients (so get yourself some good tequila!)

Great tequila always matters

Avion
Avion

There are many classic cocktails drinkers seem to gravitate toward. We’re talking about the Manhattan, old fashioned, margarita, and even the daiquiri. But others sometimes don’t get the respect they deserve. The sidecar is one of those drinks. Simply put, the classic drink consists of only three ingredients: cognac, orange liqueur, and lemon juice. It’s simple, elegant, and extremely easy to make. It’s the kind of drink you learn and you make often for your friends and family. It’s a flavorful, complex, citrus-driven mixed drink that absolutely should be on more cocktail menus.

The history of the sidecar

While its true genesis is shrouded in mystery (like most classic cocktails), cocktail writer David A. Embury wrote in his 1948 book Fine Art of Mixing Drinks that it was first created during World War I at a bar in Paris. He said that a friend of his invented it and named it after the motorcycle sidecar that he rode in.

Many believe that iconic bartender Harry MacElhone was the friend who created the drink at Harry’s New York Bar in Paris. He even published a recipe for the drink in his cocktail book, which was written in 1919. That’s not the only story about the sidecar’s creation, though. An American bartender named Frank Meier claimed to have invented the drink in the same time period at the Ritz Hotel, also in Paris.

Regardless of who invented this classic drink, it’s been around for more than one hundred years and remains just as nuanced, warming, and flavorful as it was a century ago. There’s a reason that even though it’s not on the top of the list, it’s still listed among the most classic cocktails ever conceived. But, with over one hundred years of history, isn’t it time to try something different and breathe a new life into this classic cocktail?

The folks at Avion Tequila think so. That’s why they came up with a tequila-based sidecar called the Extra Añejo Side Car. As you might have guessed, the drink swaps out the cognac for extra añejo tequila. Yes, you read that right: tequila. While cognac is known for its fruity, vanilla, and toffee flavors that pair well with the ingredients, tequila, with its vegetal sweetness, herbaceous notes, oak, spices, and barrel complexity, brings the drink to a whole new level.

For those who don’t know, the tequila used in this drink, Avión Reserva 44 extra añejo tequila, isn’t your average, sweet agave mixing tequila. It’s been aged for at least 36 months in oak barrels. This imparts whiskey-like aromas and flavors of caramel, vanilla, roasted agave, spices, and dried fruits. It’s the perfect complement to the orange liqueur and fresh-squeezed lemon juice in this drink. Keep reading below to see an updated sidecar drink recipe.

Avion
Avion

Extra Añejo Side Car

Ingredients:
1 1/3 OZ / 1 1/3 PARTS Avión Reserva 44
2/3 OZ / 2/3 PARTS Orange Liqueur
2/3 OZ / 2/3 PARTS Fresh Lemon Juice

Preparation:

Add all ingredients to a shaker filled with ice, shake to chill, and double strain into a chilled coupette glass. We recommend that you don’t rim the glass with sugar, but it’s optional.

Christopher Osburn
Christopher Osburn is a food and drinks writer located in the Finger Lakes Region of New York. He's been writing professional
New Orleans in a glass: Stirring up a seductive Sazerac
Want the taste of the Big Easy? Add the Sazerac to your cocktail menu
Sazerac (with the red feather boa) is the official cocktail of New Orleans for summer drinks

One of America’s oldest known cocktails, the Sazerac cocktail is a New Orleans classic. One sip and you’ll quickly realize why this reddish-orange elixir has been going strong in the Big Easy and beyond since the 1800s. The Sazerac has a big, bold flavor that’s remarkably balanced, with a blend of sweetness, spice, and herbal notes, all wrapped up in one potent, whiskey-loving libation. Though difficult to master, it’s a fairly easy drink to make. It’s also a great cocktail to showcase your mixology skills, particularly while playing some fiery jazz in the background  (you can’t go wrong with Rebirth Brass Band.)
The classic Sazerac recipe

The Sazerac drink recipe is a fairly straightforward one, but if you want to have the authentic taste, make sure you are using the right bitters,
Ingredients:

Read more
The 17 best mocktail recipes to make in 2024
Want the sweet taste of a cocktail without the alcohol? Then mix up these mocktails
Kamas Arrow Cocktail Death and Co

Are you looking to take a little break from alcohol but still want the sweet taste of a cocktail on a warm summer day (no judgment)? Then mix up some mocktails so you can still indulge in some creative cocktail recipes — but without the liquor.

Sure, a mocktail won’t give you the buzz that a cocktail would, but these non-alcoholic drink recipes also won’t make you feel as bad if you have too many of them (both in terms of a hangover and on the scale, if you’re watching your weight). Below, you’ll find different mocktail recipes that range in flavor from sweet and a little spicy to fresh, like a spring garden. Bottoms up!
Berry Burlesque

Read more
Why the Jungle Bird deserves to be a cocktail you mix up this summer
Put this on your list of summertime go-to drinks
Jungle Bird cocktail

The beauty of the Jungle Bird cocktail is greater than the sum of its parts. It's like a musical chord: When in tune or balanced, it's one sound or note with much depth and complexity. The Jungle Bird is exactly that: A perfect harmony of rum, lime juice, pineapple juice, Demerara syrup, and bitter Campari.

Tiki cocktail expert Jeff "Beachbum" Berry first discovered the recipe. Berry published it in his book Intoxica, citing John J. Poister’s The New American Bartender’s Guide in 1989 as the original source. The cocktail was created in 1978 in the former KL Hilton’s Aviary Bar in Malaysia, and was later brought back into vogue by ex-New York City Giuseppe Gonzalez. Now, the Jungle Bird has established itself as a modern classic that deserves to be drunk for the whole summer.

Read more