|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|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Sidecar-esque with zesty citrus tartness.
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