1/6 Lemon Juice (1/2 oz lemon juice)
1/6 Curacao (1/2 oz Brizard Curacao)
1/6 Maraschino (1/2 oz Luxardo Maraschino)
1/2 Brandy (1 1/2 oz Pierre Ferrand Ambre)
Shake well and strain into cocktail glass. Frost rim of glass with castor sugar. Squeeze lemon peel on top.
I left off the sugar rim, as it seemed like this cocktail was plenty sweet already.
Sort of an interesting half way point between the Brandy Crusta and the Sidecar, no?
I do kind of wonder if bartenders getting this cocktail mixed up with the Sidecar, is how that cocktail ended up with a sugared rim.
Anyway, quite tasty. Could be a little more tart for my tastes, I suppose.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.