49th Parallel

Difford's Guide
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Serve in a

Nick & Nora glass

Garnish:

Orange zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz Rémy Martin 1738 Cognac
1/3 fl oz Straight rye whiskey (100 proof / 50% alc./vol.)
1/3 fl oz Triple sec liqueur (40%)
1/3 fl oz Lillet Blanc
1/3 fl oz Lemon juice (freshly squeezed)
1/12 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
2 dash Peychaud's or other Creole-style bitters
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Review:

Sidecar-esque with zesty citrus tartness.

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:

There are approximately 138 calories in one serving of 49th Parallel.

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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