Cognac, Cointreau, and lemon: the French sour of the Roaring Twenties, dry, bright, and impeccable.
Ingredients
- 5 cl cognac
- 2 cl Cointreau
- 2 cl lemon
- pour le bord, optionnel granulated sugar
- 1 piece orange
- a shaker full ice cubes
Method
- Place a coupe glass in the freezer; if you want a sugared rim, rim half of the glass with lemon then sugar BEFORE chilling the glass.
- Squeeze the lemon at the last moment.
- Pour the cognac, Cointreau, and lemon juice into a shaker filled with ice cubes.
- Shake firmly for about ten seconds, until frost forms on the shaker.
- Double-strain into the chilled coupe.
- Express the orange zest over the glass and place it on the rim.
Nutrition
Per serving
- Energy
- 247.3 kcal
- Protein
- 1.41 g
- Carbohydrate
- 27.44 g
- Fat
- 0.4 g
- Fibre
- 5.6 g
- Calcium
- 121.07 mg
- Iron
- 1.06 mg
- Magnesium
- 28.61 mg
