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Did you know you can tour Marrakech in a vintage sidecar? How fun would that be?! I’ve always dreamed of traveling through Morocco and would love to experience the breathtaking landscape, historical architecture, and of course–the incredible food. Hey, you may even catch me out in the middle of the Sahara desert on a camel caravan! Although I can’t board a plane and jet there today, this Moroccan Sidecar cocktail is a delightful twist on a traditional recipe that is sure to be a tasty adventure.
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!
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