The original recipe called for equal amounts of Cognac, orange liqueur and lemon juice, but whether it’s the ingredients that have changed or modern tastes, today we prefer a version that’s heavier on the Cognac. If you can’t afford the real thing, use as good a quality brandy as you can.
• 2 oz Cognac
• 1 oz Cointreau or triple sec
• 1 oz freshly squeezed lemon juice
Rim a chilled coupe glass with sugar. (Or rim just half the glass: it looks stylish and gives the drinker options.) Shake all ingredients with ice and double strain into the chilled coupe.