It’s a typical night at Manhattan’s 2nd City: a couple canoodles over pork belly bao, three women on a couch devour short rib tacos, and a guy ponders the bar’s four custom hot sauces while another diner waits for his ube ice cream.

There are certain mixtures that any bartender worth his margarita salt should have under his belt and the sidecar is toward the top of that list.