Garnish:
Orange zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 fl oz | Cognac |
| 1/3 fl oz | 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 | Giffard Sugar Cane 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
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