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 (2:1); 7.5 ml Chilled water; 3 drop Saline solution 4:1

Hey Hey
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Serve in a Coupe glass

Ingredients:
⁵⁄₆ oz	Rémy Martin V.S.O.P. cognac
³⁄₄ oz	Cointreau triple sec liqueur
³⁄₄ oz	Aromatized wine (e.g. Lillet Blanc)
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₆ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) optional
¹⁄₄ oz	Chilled water omit if using wet ice
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 garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

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.

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History:

The origin of the Hey Hey cocktail is unknown, but the recipe appears in Stanley M. Jones' 1977 Jones' Complete Barguide.

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

Nutrition:

One serving of Hey Hey contains 157 calories

Alcohol content:

1.2 standard drinks
16.05% alc./vol. (16.05° proof)
16.9 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.