Ingredients
Equipment
Method
- Pour a thin layer of superfine sugar onto a small saucer or plate. Run the juicy edge of a fresh lemon wedge around the rim of your coupe glass, then dip the rim into the sugar in one smooth motion. Set the rimmed glass aside.
- Using a jigger, measure 1.5 ounces of Hennessy cognac into your shaker. Pour 1 ounce of Cointreau into the jigger and add it to your shaker as well.
- Cut a fresh lemon in half and juice it using a citrus reamer or juicer until you have 0.75 ounces of juice. Strain the juice through a fine-mesh strainer to catch any pulp or seeds.
- Fill your cocktail shaker halfway with fresh ice cubes.
- Pour your measured cognac and Cointreau into the shaker with the ice, followed by the fresh lemon juice. If you're using simple syrup, add 0.5 ounce now.
- Secure the top of your shaker tightly and shake vigorously for 10 to 15 seconds until the shaker gets cold in your hands.
- Place your hawthorne strainer over the top of the shaker and strain the cocktail slowly into your sugar-rimmed coupe glass. Pour until the glass is three-quarters full.
- Express a lemon twist over the surface of the drink by twisting the peel sharply, then drop it into the glass or place it on the rim. Serve immediately while the drink is still cold.
Notes
Use fresh lemon juice for the best flavor as bottled juice makes the cocktail taste chemical and thin. Shake hard and fast for 10 to 15 seconds for proper dilution and temperature. Chill your coupe glass in the freezer for five minutes before serving so the drink stays cold longer. The 3:2:1.5 ratio of cognac to Cointreau to lemon juice creates the balanced flavor, but adjust to taste. The sugar rim is part of the recipe and adds textural contrast with each sip.