Classic Aviation and Sidecar Cocktail Recipes with a Southern Twist
High spirits
Two cocktails inspired by the daring worlds of flight and adventure
From the early days of aviation to the winding roads of postwar Europe, the Aviation and Sidecar have long been associated with adventure, innovation and the courage to venture beyond the familiar. While the originals earned their place in cocktail history, these updated versions prove that some classics can get even better with a Southern twist. By swapping traditional ingredients for exceptional Southern-made spirits, these storied drinks gain new layers of character while staying true to their roots. The result is a pair of cocktails that honor the past, celebrate regional craftsmanship and breathe new life into two legendary drinks.
Sidecar
Legend says the Sidecar was born near the end of World War I for an army officer who arrived at a Paris bar in a motorcycle sidecar. Copper & Kings Butchertown Reserve Brandy from Kentucky replaces traditional cognac here, bringing warm vanilla, oak and spice to the drink’s bright citrus backbone.
Ingredients
- 2 ounces Copper & Kings Butchertown Reserve Brandy
- 3/4 ounce Cointreau orange liqueur
- 3/4 ounce fresh lemon juice
- Sugar for rim
- Orange slice for garnish
Instructions
- Run a lemon wedge around the rim of a chilled coupe glass, and dip into sugar. Fill a cocktail shaker with ice. Add brandy, orange liqueur and lemon juice. Shake vigorously until well chilled, and strain into the prepared glass. Garnish with an orange wedge.
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Aviation
Born during the dawn of flight, the Aviation nods to an era when leaving solid ground felt thrilling, glamorous and genuinely risky. Crème de violette gives the cocktail its signature lavender hue, while maraschino and citrus keep it crisp and elegant. Hilton Head Island-made Bulrush Gin adds bright botanicals and a clean coastal backbone
Ingredients
- 2 ounces Bulrush Gin
- 1/2 ounce maraschino liqueur
- 1/4 ounce crème de violette
- 3/4 ounce fresh lemon juice
- Brandied cherry for garnish
Instructions
- Fill a cocktail shaker with ice. Add gin, maraschino liqueur, crème de violette and lemon juice. Shake vigorously until well chilled. Strain into a chilled coupe glass, and garnish with a brandied cherry.
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