MAKES 1 COCKTAIL
The invention of this orange-infused brandy cocktail is attributed to Henri Soulé, the proprietor of the famed Manhattan restaurant Le Pavillon.
1 tsp. fresh lemon juice
1 tsp. superfine sugar
2 oz. cognac, preferably V.S.O.P
2 1/4"-wide strips orange peel
1. In a cocktail shaker, stir together the lemon juice and sugar until dissolved. Add cognac and 1 strip orange peel along with 2 cups cracked ice. Cover and shake vigorously until well-chilled, 10–15 seconds.
2. Strain into a chilled cocktail glass and garnish the rim with remaining strip of orange peel.