Name: 49th Parallel
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 10 ml Rye whiskey 50% abv; 10 ml Triple sec; 10 ml Aromatized wine; 10 ml Lemon juice; 2.5 ml Sugar syrup (2:1); 2 dash Creole bitters

49th Parallel
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Serve in a Nick & Nora glass

Ingredients:
1 oz	Rémy Martin V.S.O.P. cognac
¹⁄₃ oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₃ oz	Cointreau triple sec liqueur
¹⁄₃ oz	Aromatized wine (e.g. Lillet Blanc)
¹⁄₃ oz	Lemon juice (freshly squeezed)
0.08 oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
2 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare garnish of orange zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

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Review:

Sidecar-esque with zesty citrus tartness.

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History:

Adapted from a recipe created in 2015 by Robert Wilson at Urban Farmer, Portland, Oregon, USA. Robert's original recipe (below) was served in a coupe glass but this packed almost 3 ounces of liquor so in July 2020 I scaled this back to fit a Nick & Nora glass, plus I added the merest touch of sugar to balance citrus tartness. Hopefully, I've maintained the cocktail's integrity.

1 1⁄2oz Cognac
1⁄2 oz Straight rye whiskey
1⁄2 oz Lemon juice
1⁄2 oz Triple sec
2⁄3 oz Lillet Blanc
3 dash Peychaud's bitters

Nutrition:

One serving of 49th Parallel contains 137 calories

Alcohol content:

1.2 standard drinks
23.11% alc./vol. (23.11° proof)
16.9 grams of pure alcohol

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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.