Adapting tried-and-true recipes to fit whatever ingredients are in the larder is S.O.P. in my household, whether it's making coq au vin with pheasant and jug wine, or re-inventing cocktails like the Sidecar. I rarely have cognac in the cabinet, but am never far from a bottle of bourbon. So I've become a fan of this take on the classic cocktail from Evan Williams. Be careful, though: These things go down a little too easy, especially on a hot summer day.