This finely balanced, brandy-based classic zings with fresh zesty lemon and layers of complexity added by orange curaçao, maraschino liqueur and aromatic...
After much experimentation, I’ve just updated the recipe above with my new preferred spec. The previous recipe:
50 ml Cognac (brandy)
7.5 ml Triple sec Liqueur
7.5 ml Maraschino liqueur
15 ml Lemon juice (freshly squeezed)
10 ml Sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water)
5 ml Chilled water (omit if using wet ice)
2 dash Aromatic bitters
50 ml Cognac (brandy)
7.5 ml Triple sec Liqueur
7.5 ml Maraschino liqueur
15 ml Lemon juice (freshly squeezed)
10 ml Sugar syrup (65.0°brix, equivalent to 2 sugar to 1 water)
5 ml Chilled water (omit if using wet ice)
2 dash Aromatic bitters