| 5/6 fl oz | Rémy Martin V.S.O.P. cognac |
| 3/4 fl oz | Cointreau 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) (omit if using wet ice) |
| 1/4 fl oz | Chilled water (optional) |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare lemon zest for garnish.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Review:
Sidecar-like, with a good balance between sweet (triple sec) and sour (lemon juice), fortified by cognac 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 moe dilutuon.
History:
Hey Hey is a song by Eric Clapton and also a long-running variety television programme on Australian television. However, this cocktail is thought to predate both. The origin of the Hey Hey cocktail is unknown, but the recipe, originally calling for Kina Lillet, dates the cocktail before 1986, as this is when the product changed to Lillet Blanc.
HEY HEY
Stanley M. Jones, Jones' Complete Barguide, 1977
Cocktail Glass
Shake
3/4 oz Lemon juice
3/4 oz Cointreau
3/4 oz brandy
3/4 oz Lillet
Nutrition:
One serving of Hey Hey contains 157 calories.
Alcohol content:
- 1.2 standard drinks
- 16.05% alc./vol. (32.1° proof)
- 16.9 grams of pure alcohol
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