Ingredients

2 tablespoons superfine sugar

1 lemon wedge

3 tablespoons (1 1/2 ounces) Cognac

2 tablespoons (1 ounce) Cointreau or other Triple Sec orange liqueur

1 tablespoon (1/2 ounce) fresh lemon juice

1 cup ice

Description

This Adaptation Of A Classic Recipe Comes From Eben Freeman, Bartender Of Tailor Restaurant In New York City.

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