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Did you know you can tour Marrakech in a vintage sidecar? Just imagine cruising through the vibrant streets, the wind in your hair, with the city’s rich colors and fragrant spices surrounding you. How incredible would that be? It’s the kind of once-in-a-lifetime adventure that inspires daydreams.
For as long as I can remember, I’ve been captivated by Morocco. From its breathtaking landscapes, like the golden dunes of the Sahara, to its stunning historical architecture and vibrant marketplaces, it’s a destination that feels steeped in magic.
And let’s not forget the food—bold, aromatic, and bursting with flavor!
While I can’t hop on a plane to Morocco just yet, I can bring a little taste of it into my kitchen. That’s where the Moroccan Sidecar comes in.
This cocktail is my twist on the classic Sidecar, inspired by the flavors and spirit of Morocco. With warm, spicy notes and a touch of sweetness, it’s a drink that invites you on a sensory journey—no passport required.
Whether you’re hosting friends or simply indulging in a little armchair travel, the Moroccan Sidecar is a delightful way to shake up your cocktail game.
So grab your shaker, cue up some Moroccan music, and let this cocktail take you on a delicious adventure.
After all, who says you can’t explore the world from your own bar?
The Moroccan Sidecar cocktail takes its name from one of the few regions where saffron is grown: Morocco!
I recently learned that this esteemed spice is harvested from a flower called the saffron crocus, and every thread of saffron that eventually makes its way to the supermarket is delicately picked by hand before being carefully dried.
Did you know that it takes about 50,000 flowers to produce one pound of this delicious and fragrant spice? Due to the time and effort that goes into growing saffron, it can be one of the priciest products in the spice aisle.
Thankfully, saffron syrup is a more economic–yet still very delicious–way to enjoy this allusive plant’s distinctive flavor.
Classic Sidecar cocktail recipes date back to the early 1920’s, with the Ritz Hotel in Paris claiming to be the original creator of this now traditional favorite.
Many variations have come to fruition in the years since, including The French School–which calls for equal parts cognac, cointreau, and lemon juice–and the English School–which doubles up the cognac, mixing it with one part cointreau and lemon juice.
No matter which take is your favorite, we’re delighted to add the Moroccan Sidecar to our roster!
Post your creation on Instagram and tag #queenbeemixology or @queenbeemixology!
