Skip to content
Spirlix
Log in Sign up
All cocktails Hey Hey

Log in to see whether your bar can pour this

Hey Hey

Aperitivo/aperitif · Citrusy · Classic/vintage

4.0 77 ratings

Ingredients

5/6 oz Cognac (brandy)
3/4 oz Triple sec
3/4 oz Aromatized wine
3/4 oz Lemon juice
1/6 oz Sugar syrup 'rich' (2:1)
1/4 oz Chilled water
3 drop Saline solution 4:1

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 FINE STRAIN into chilled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour profile

16.0% alc./vol. · 1.3 standard drinks · 157 calories

History

Similar to a Sidecar, this cocktail offers a good balance between sweet (triple sec) and sour (lemon juice), fortified by brandy and mellowed by aromatised wine. Stanley Jones' 1977 recipe specifies equal parts (¾oz each), but a preference exists for slightly more brandy and a scant spoonful of sugar. Saline and a bit more dilution have also been added.

The Hey Hey is documented in the 1933 book Hollywood Cocktails and, in 1934, in William T. Boothby's World Drinks And How To Mix Them. An identical recipe appears in Harry Craddock's 1930 The Savoy Cocktail Book and R. de Fleury's 1934 book 1700 Cocktails for the Man Behind the Bar, listed under three different names: The Frank Sullivan, Hoop La!, and Odd McIntyre. This cocktail is Hey Hey's fourth known name. One recipe calls for ¼ Lemon Juice, ¼ Kina Lillet, ¼ Cointreau, and ¼ Brandy, shaken well and strained into a cocktail glass. Another version lists: Brandy . . . . . . . . . . ¼ jigger, Cointreau . . . . . . . . ¼ jigger, Kina Lillet . . . . . . . ¼ jigger, Lemon . . . . . . . . . . ¼ jigger, to be shaken well with ice, strained into a chilled cocktail glass, and served. A third variation specifies for a cocktail glass, shaken: 3/4 oz Lemon juice, 3/4 oz Cointreau, 3/4 oz brandy, 3/4 oz Lillet.