PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN
Invented in antebellum New Orleans, the citrus-kissed brandy crusta cocktail was a precursor to the sidecar. We love the depth and roundness of Fee Brothers Whiskey Barrel-Aged Bitters here, but good ol’ Angostura will get you where you need to go, too.
Featured in “Cognac Cocktails,” by David Wondrich.
Yield: Makes 1 cocktail
Time: 5 minutes
- 2 oz. cognac, such as Courvoisier 12
- 1 tsp. fresh lemon juice
- 1 tsp. orange liqueur, such as Grand Marnier
- 1 tsp. simple syrup
- 2 dashes bitters (see headnote)
- One 1-in.-wide lemon zest strip
Instructions
- In a cocktail shaker filled halfway with ice, shake the cognac, lemon juice, orange liqueur, simple syrup, and bitters until chilled, about 15 seconds. Strain into a chilled cordial glass and drop in the lemon strip.
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