My Favorite Sidecar

Adapted from a recipe by Mark Mendoza, wine director, Sona Restaurant, West Hollywood

  • 1 lemon wedge
  • Saucer of granulated sugar
  • 2 ounces Cognac
  • 1 ounce Cointreau or triple sec
  • 1/4 ounce Luxardo Maraschino liqueur
  • 1/2 ounce fresh lemon juice
  • 1 dash Angostura bitters
  • 1 lemon twist, for garnish

Moisten the rim of a cocktail glass with the lemon wedge, and press the outer rim of the glass into a saucer of granulated sugar, rotating the glass until the entire rim is coated with sugar.

Fill a cocktail shaker two-thirds full of ice and add all of the ingredients. Shake for approximately 15 seconds. Strain into the prepared glass, and add the garnish.

Published on July 12, 2010
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