The Ritz Hotel in Paris claims to have created this cocktail in the early 20th century. The potent combination of Cognac and orange-flavored liqueur shaken until ice cold with lemon juice is a timeless classic.
This is such a simple drink, it is a shame that there are so many odd variations out there. The trick to this drink is to use a quality lemon, such as Meyer. The standard American lemon is too sour for this drink. Also, cognac is often suggested as an ingredient, but a good French brandy such as St. Remy XO works equally well, if not better. I find that the smaller chipped ice works better than cubes, but use whatever you have in the freezer. If you opt for the sugar-rimmed glass, use superfine sugar for the best results. Cheers!
Read MoreThis is such a simple drink, it is a shame that there are so many odd variations out there. The trick to this drink is to use a quality lemon, such as Meyer. The standard American lemon is too sour for this drink. Also, cognac is often suggested as an ingredient, but a good French brandy such as St. Remy XO works equally well, if not better. I find that the smaller chipped ice works better than cubes, but use whatever you have in the freezer. If you opt for the sugar-rimmed glass, use superfine sugar for the best results. Cheers!
Vary the lemon juice according to how much you like the sour taste of lemon. Most other recipes call for 3/4 oz. If you want a less sour flavor you can add a little simple syrup or agave. If you are making at home I think the sugar rim is unnecessary, but to each their own.
