I needed an easy one this week, so it was time for the Bourbon Sidecar.

Three simple ingredients, one quick shake with ice, presto: cocktail.

I think I had my first Sidecar thanks to a recipe from the Barefoot Contessa, Ina Garten. When it came time to put it in my own cookbook, I had to experiment to find the exact proportions of lemon, Cointreau and Cognac that I liked since research showed some variations. (In the end, I didn’t like any of the three I tried, so I dumped them into a pitcher and drank that, only to find it was the exact taste I had wanted. I then had to mathematically reverse engineer the recipe — worth it.)

Trying a bourbon version seemed a no-brainer. I like Sidecars. I like bourbon. Done.

Spoiler alert: this was, very unexpectedly, not my favourite.

It tasted good, don’t get me wrong. But I think it was a little less nuanced than the traditional version with Cognac. Something about it felt a little… plain.

Given how many cocktails in just 14 weeks have involved lemon, Cointreau and something else, I think I just wanted something more from this one.

Good, but probably not going to make it into the regular rotation. Care to disagree? I’d be eager to hear what you all think if you make it. Let me know!

Bourbon Sidecar

• 1 1/2 ounces bourbon
• 1/2 ounce Cointreau
• 1/2 ounce freshly squeezed lemon juice

To a cocktail shaker filled with ice, add bourbon, Cointreau and lemon juice. Shake vigorously for 15 to 30 seconds, until the vessel is cold to the touch. Strain into a glass.