Food Culture of the South
Photo by: James Smith
Makes 1 cocktail
¾ ounce lemon juice, plus more for the rim
Sugar for the rim*
Peel of ½ lemon
1¾ ounces Cognac (Rémy Martin 1738 recommended)
½ ounce orange curaçao (Pierre Ferrand recommended)
¼ ounce maraschino liqueur
2 dashes Angostura
*Granulated sugar is all you need here, but feel free to jazz it up by stirring in a little colored sugar too.
- Wet the rim of a goblet or wine glass with lemon juice, then dip into sugar. Place lemon peel in glass and set aside.
- Combine remaining ingredients in a cocktail tin filled with ice. Shake vigorously, then strain into prepared glass.
- Recipe from Chris Hannah, Jewel of the South, New Orleans