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.
1 part Evan Williams Single Barrel Bourbon
1/2 part triple sec
1/2 part lemon juice
Take lemon and moisten rim of highball glass. Sprinkle superfine sugar on rim of glass. Combine Evan Williams Bourbon, Triple Sec and lemon juice. Shake ingredients together with cracked ice. Strain into prepared highball glass. Garnish with a lemon twist.