3-Ingredient Happy Hour: The Rum Sidecar

Happy long weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're making a modification to the Sidecar cocktail, a 3-ingredient classic if there ever was one.

3-Ingredient Happy Hour: The Boulevardier

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we're stirring up the whiskey-focused cousin of the iconic Negroni. The Boulevardier.

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The Sidecar is usually made with cognac, orange liqueur and lemon juice, but I've found that very few people have cognac regularly stocked in their home bar. As such, I've decided to use a dark, full-bodied blended rum, not only because it's more ubiquitous, but because I prefer the flavour. I'm not very particular on the brand of rum - though I'd stay away from Malibu, spiced rum and other such nonsense - but I am very particular about the orange liqueur. Though a garden variety triple sec won't ruin your classy little coupe-full of liquor, I prefer the more complex, less cloying dry curaçao put out by Pierre Ferrand. To make this citrus-forward, surprisingly strong beverage, you will need:

  • 45mL dark rum
  • 30mL dry curaçao (decrease to 22mL if you're using another orange liqueur)
  • 22mL fresh lemon juice (reserve a strip of zest for garnishing)

Add everything to a cocktail shaker filled with ice (or one large cube) and shake until very well chilled. Strain into a coupe glass, and squeeze a strip of lemon zest over the beverage (yellow side down) and plop it in the glass.


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