The invention of this orange-infused brandy cocktail is attributed to Henri Soule, 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
- 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.
- Strain into a chilled cocktail glass and garnish the rim with remaining strip of orange peel.