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Hey Hey

Name: Hey Hey
Total time: 4 min
Cuisine: Cocktail
Ingredients: 25 ml Cognac (brandy); 22.5 ml Triple sec; 22.5 ml Aromatized wine; 22.5 ml Lemon juice; 5 ml Sugar syrup 'rich' (2:1); 7.5 ml Chilled water; 3 drop Saline solution 4:1

Difford’s Guide

Discerning Drinkers (75)

Measurements in:

Serves:

Keep screen awake

Ingredients
5/6 fl oz	Cognac (brandy)
3/4 fl oz	Cointreau L'Unique triple sec liqueur
3/4 fl oz	Aromatized wine (e.g. Lillet Blanc)
3/4 fl oz	Lemon juice (freshly squeezed)
1/6 fl oz	Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix (optional)
1/4 fl oz	Chilled water/mineral water (omit if using wet ice)
3 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glassware

Serve in a Coupe glass

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Hey Hey contains 157 calories

Alcohol content:

1.3 standard drinks
16.05% alc./vol. (32.11° proof)
18.1 grams of pure alcohol

History

The Hey Hey appears in the 1933 book Hollywood Cocktails and, a year later, in William T. Boothby's World Drinks And How To Mix Them. Exactly the same recipe also appears in Harry Craddock's 1930 The Savoy Cocktail Book and R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar. Indeed, this same recipe is repeated three times in both books, but under three different names: The Frank Sullivan, Hoop La! and Odd McIntyre. Hey Hey is this cocktail's fourth alias.

HEY HEY COCKTAIL.
¼ Lemon Juice
¼ Kina Lillet
¼ Cointreau
¼ Brandy
Shake well and strain into cocktail glass.
Hollywood Cocktails, 1933

HEY HEY
Brandy . . . . . . . . . . ¼ jigger
Cointreau . . . . . . . . ¼ jigger
Kina Lillet . . . . . . . ¼ jigger
Lemon . . . . . . . . . . ¼ jigger
Shake well with ice, strain into chilled cocktail glass and serve.
William T. Boothby, Boothby's World Drinks And How To Mix Them, 1934

HEY HEY
Cocktail Glass
Shake
3/4 oz Lemon juice
3/4 oz Cointreau
3/4 oz brandy
3/4 oz Lillet
Stanley M. Jones, Jones' Complete Barguide, 1977

Review

Sidecar-like, with a good balance between sweet (triple sec) and sour (lemon juice), fortified by brandy and mellowed by aromatised wine. Stanley Jones' 1977 recipe calls for equal parts (¾oz a piece), but I prefer a tad more brandy and a scant spoon of sugar. I also added saline and a splash more dilution.

Variations/similar cocktails

Hoopla
Hoop La!
Frank Sullivan Cocktail
Odd McIntyre

Gallery

Comments & Discussion

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Benedikt Premium Member 1y

Oh my lord this is good. Made it with Vecchia Romagna since I don't have any Cognac at home and with elderflower syrup instead of simple syrup, plain and simple because I reached for the wrong bottle. Sweeter than expected but very very well balanced nonetheless.