This classic cocktail was likely invented at Harry’s New York Bar in Paris, circa 1931. For best results, use a good quality cognac when making this elegant libation.
- 1 lemon
- Superfine sugar
- 3 oz. cognac
- 1 oz. Cointreau (or triple sec)
- 2 slices lemons
- Juice lemon, reserving rinds. Rub rims of two stemmed cocktail glasses with pulp side of lemon rind, then dip moistened rims into a saucer of sugar.
- Fill a cocktail shaker with ice, add reserved lemon juice, cognac, and Cointreau; shake well. Strain into sugar-rimmed glasses and garnish each with a slice of lemon.