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Buffalo Wild Wings Henny Hustle Cocktail

The Buffalo Wild Wings Henny Hustle Cocktail is a refreshing and fruity cocktail that blends the smooth richness of Hennessy Cognac with the tangy sweetness of strawberry puree and lemon sour. Topped with soda water and frozen strawberries, this vibrant drink offers a perfect balance of flavor, making it ideal for any occasion.

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Buffalo Wild Wings Henny Hustle Cocktail

Buffalo Wild Wings Henny Hustle Cocktail

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: frozen strawberries, Hennessy Cognac, lemon sour, strawberry puree, triple sec, triple sec cocktails
Servings: 1
Author: Paul Kushner

Equipment

Ingredients

  • 1.5 oz Hennessy Cognac
  • 0.5 oz triple sec
  • 2 oz lemon sour
  • 0.5 oz strawberry puree
  • frozen strawberries chopped
  • Soda water to top
  • Lemon wheel and strawberry for garnish

Instructions

  • Fill a cocktail shaker halfway with ice cubes.
  • Add the Hennessy Cognac, triple sec, lemon sour, and strawberry puree to the shaker.
  • Shake vigorously until well-mixed and chilled.
  • Pour the mixture into a glass.
  • Top with soda water and add the chopped frozen strawberries.
  • Garnish with a lemon wheel and strawberry. Serve immediately.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Buffalo Wild Wings Henny Hustle Cocktail offers a delightful combination of rich and fruity flavors, with the smooth cognac balanced by the bright citrus of lemon sour and the sweet, tangy strawberry puree. The soda water adds a refreshing fizz, while the frozen strawberries and lemon wheel garnish enhance the drink’s vibrant, refreshing appeal.

Buffalo Wild Wings Henny Hustle Cocktail
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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