The Thursday Cocktail Recipe…for the Weekend
2 ounces cognac (preferably Pierre Ferrand 1840 Original Formula Cognac)
½ ounce Pierre Ferrand Dry Curaçao
½ ounce maraschino liqueur
½ ounce fresh lemon juice
1 dash Angostura bitters
1. Prepare the glass: Wet the rim of a small snifter or wineglass with the cut edge of a lemon wedge, and dip the rim into a saucer of superfine sugar to create a crust around the rim. Use a sharp vegetable peeler or paring knife to remove the zest from a small orange in one large strip, avoiding the bitter white pith as much as possible, and place the zest inside the sugar-rimmed glass. Place the glass in the refrigerator to chill while preparing the drink.
2. In a cocktail shaker filled with ice, combine the cognac, curaçao, maraschino liqueur, lemon juice and bitters. Shake well until chilled, about 10 seconds; strain into the prepared glass. Serve.