This recipe flips the classic proportions, putting the Curaçao up front. “In this case, we are using Grand Marnier Cuvée Louis Alexandre, a new release, containing an 82% Cognac base, for a very dry profile,” Jim Kearns explains. An orange twist is added to the tin, “for additional, fresh citrus flavor,” he says, a technique known as the Regal Shake.
- 1 1/2 ounces Grand Marnier Cuvée Louis Alexandre
- 1 ounce Cognac, preferably Pierre Ferrand 1840 Cognac
- 3/4 ounce lemon juice
- Orange twist
Garnish: cane sugar half-rim, lemon twist
- Moisten half of the coupe glass rim with lemon juice, then roll or dip edge of glass in cane sugar.
- Combine all remaining ingredients in a mixing tin and shake with ice.
- Strain into prepared coupe.
- Garnish with lemon twist.